From south Austria (a.k.a. north-east Italy)

[lollardfish]

Blaukrauti

1 medium red onion, thinly sliced
6 cups chiffonade (1/2 inch ribbons) red cabbage
4 sage leaves
1 clove garlic
2 cups red wine vinegar
2 tablespoons salt
2 tablespoons sugar

Place all ingredients in a 6-quart pot and cover. Bring to a boil over high flame and reduce to simmer. Cook covered 40 to 50 minutes, stirring frequently or until very tender. Can be reheated with great success.

Yum. It's in now.

Comments

[cakmpls.livejournal.com]

I (heart) that little animation at the bottom of the entry!

[lollardfish.livejournal.com]

Yeah, I know! It's the eyes and the blinking.

[starcat-jewel.livejournal.com]

I wonder if this could be done with bok choy? I don't like cabbage or most other leafy things.

[lollardfish.livejournal.com]

You'll need to watch the vinegar content (we found ours just a bit too vinegary, and we're thinking of adding a little cider next time instead of perhaps half a cup of the vinegar, to keep the liquid content right), and it'll "kraut" differently.

But the Chinese make vinegared bok choy type things, so ... why not?

But why do you like bok choy more than red cabbage?