Monday, June 05, 2006
JACKSON'S BLOODY KRAUT
To compliment the Keilbasa I cooked up on Saturday, I made my own sauerkraut - sort of. I chopped some cabbage (not red), some beets, and a tomatillo, quickly sauteed them in a pan with some olive oil, then covered it all in red wine vinegar and let it simmer for a few hours - mmmm. So delicious.
To compliment the Keilbasa I cooked up on Saturday, I made my own sauerkraut - sort of. I chopped some cabbage (not red), some beets, and a tomatillo, quickly sauteed them in a pan with some olive oil, then covered it all in red wine vinegar and let it simmer for a few hours - mmmm. So delicious.
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