Cabbage through the years
I never ate cooked cabbage when I was a kid. Well, there was that one time when my mother presented us with a plate of knackwurst that had been cooked in sauerkraut. That pretty much put me off of cooked cabbage and snappy-skinned German sausage until well into my adulthood.
My husband’s German background reintroduced me to cooked cabbage in the form of Rotkraut; a sort of sweet and sour red cabbage dish. I didn’t like that, either. Still don’t (though I’ve since had a knackwurst-style sausage, sans sauerkraut, that I did enjoy). Continue reading