Tastefully Overcaramelized

Ann says

In Latvia there is a little folk tale (with political undertones, whaddayaknow) with something something about a rabbit who goes to the big city (Riga) and tries to buy some Rabbit Cabbage.  Of course there is some trickery and a lesson, but I honestly don’t remember how it goes.  Kaposti literally just means cabbage, but it’s still preserved.  This version has some store bought sauerkraut and a lot of fresh cabbage as well as some bacon and grated carrot, which maybe sounds a little weird all together, but when you cook it all up and everything it’s SO DELICIOUS!!!

I don’t know.  Maybe it’s an acquired taste.  But I think it rocks.  I mean really.  I love cabbage, if you don’t, you haven’t been cooking it right, cause it’s so good.  It does not have to taste like a big pile of sulfur.  Really it doesn’t.  It might smell a little like it when it’s cooking, but mellowed with a little brown sugar, carrots, and BACON FAT. I must say, I know of no better way to eat cabbage.

It goes great with sausage and rye bread and potatoes. I make a big ol batch and then eat the rest on it’s own. So here’s what you do.

Abe says

For some time I couldn’t say I really understood sauerkraut. I’d think of a bunch of cabbage and salt sitting around in the dark for a few weeks and it didn’t make sense, except on top of a sausage. I have to say, however, that through cooking here it takes on a much more sensible character; a little sweetness, less liquid, and more even flavors all around. It’s an excellent side for meaty fare, and makes great leftovers.

Latvian Sauerkraut

Makes about 6 servings

Ingredients:

1/2 savoy, green, or even red cabbage if you like; finely shredded
2 slices of bacon
1 14 oz jar of good sauerkraut
1 large carrot or 2 small ones, peeled and grated
one Tablespoon sugar

In a large pot cook the bacon on medium heat to render the fat and cook the bacon itself until crispy.  If you like, chop up the bacon to add back to the kraut or just eat the slices like I usually do.

Add all of the cabbage and toss in the fat to coat, then add the sugar.  Cook this down until the cabbage just starts to get tender, turning every five minutes or so for about 20 minutes.

Add the jar of sauerkraut without all of the juices.  Add maybe a quarter cup to a half cup of the juices, depending on how sour you like your finished product. Also add the carrots at this time.  Stir all together well to combine.  Partially cover and cook for 30 to 60 mintes on medium low or until all is soft the flavors have melded.

EAT

Suggestion for the rest of your cabbage:  Shred, sautee in butter with a little salt, pepper, and a dash of sugar.   Sautee just until tender, but al dente.  Devour!

Filed under: Latvian, Recipes, Side Dishes, Vegetables by Ann on March 14, 2009. Tagged with: bacon, cabbage, sauerkraut.