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It's about cabbage and sauerkraut today. And you probably know, you can't have sauerkraut if you don't have cabbage to make it. One difference is, the cabbage has a strong odor and sauerkraut has a much stronger odor. You will definitely know what's going on in the kitchen when either of them are being cooked! Cabbage has been a food staple since ancient times. The Romans loved it. A food historian tells that although the Greeks ate cabbage they really didn't like it all that much. I'm with the Romans.

Of course it's about cabbage and sauerkraut today.

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I'll start with cabbage

PINEAPPLE COLESLAW

3/4 c. mayonnaise

2 T. vinegar

2 T. sugar

1 T. milk

4 c. shredded cabbage

1-8 oz. can pineapple tidbits, well drained

In a mixing bowl combine mayo, vinegar, sugar and milk. Put cabbage and pineapple in a large bowl; fold in dressing. Chill for a couple of hours. If you wish, sprinkle a little paprika over the top before serving.

Makes 8 servings

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SCALLOPED CABBAGE

1/2 medium head of cabbage, cut into about 1-inch pieces

3 T. canola oil or vegetable oil

3 T. flour

1/2 t. salt

Dash of pepper

1 c. milk

1 c. shredded cheese

3/4 c. dry crumbs

2 T. butter or margarine, melted

Put cabbage in a 2 qt. buttered casserole; set aside. In a medium saucepan, heat oil over medium heat. Stir in flour, salt and pepper; cook until bubbly, stirring gradually stir in milk until thickened. Fold in cheese. Pour over cabbage stir together. In a small bowl combine bread crumbs and butter; sprinkle on top. Bake uncovered at 350 degrees for 35-40 minutes or until bubbly.

Makes 4-6 servings.

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And now a couple of kraut recipes

SAUERKRAUT AND SAUSAGE CASSEROLE

2 c. uncooked elbow macaroni

1 lb. bulk pork sausage

1-15 oz. can diced tomatoes, undrained

1 c. sauerkraut, with some of the liquid

1 t. sugar

5 T. shredded cheddar cheese

Cook macaroni according to pkg. directions. Meanwhile, brown sausage in a large skillet; drain. Add tomatoes, sauerkraut and sugar to sausage and cook for 2 minutes. Drain macaroni; stir into skillet along with cheese. Spoon into a buttered 8-inch square baking dish;. Bake, uncovered at 350 degrees for 20-30 minutes.

Makes 6 servings

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This recipe is cooked in a crock-pot

PORK CHOPS, SAUERKRAUT AND APPLES

4 pork chops, cut 3/4-inches thick

vegetable oil for browning

1 medium onion, sliced into 1/2 inch slices, separated into rings

3 c. drained sauerkraut

3/4 c. apple juice

1 t. caraway seed

1/4 t. each salt, powdered thyme and pepper

8-1/2 inch apple slices, unpeeled, red-skinned, such as Rome Beauty.

Brown chops in oil in a non-stick skillet; set aside. Place in a crockpot, half of the onion, kraut, apple juice, caraway seed, salt, thyme and pepper. Add chops. Put remaining ingredients (not the apples) on top of chops; top with apple slices. Cover crock-pot; cook on low setting for 6-8 hours or on high for 4 hours.

Makes 4 generous servings.

TFD: Apples are for eating...one way or another. For that matter, they are drinkable, as in apple juice!

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