For once, it's versatile; Sauerkraut can be eaten raw or added to hot dishes. It's also easy to find or make. You can buy it ...

Plus, while it's delicious right out of the jar, cooking this fermented cabbage delicacy in wine is a creative way to shake up your sauerkraut routine. Though cooking sauerkraut in wine might not ...

There is no milk or flour involved. My guess is that neighbor Dorothy didn’t much like sauerkraut. No recipe has survived. My guess is that my grandmother opened a can and added some pork ...

The other is sauerkraut (which is German for “sour cabbage”). I used Harold McGee's book On Food and Cooking and the Konemann edition of Organic and Wholefoods as my manuals to make a big jar ...

Preheat the oven to 375 degrees Fahrenheit. To prepare the duck, remove the giblets, neck, and liver from the body cavity. Discard any fat that can be readily removed. Wash the duck, pat dry, and ...

Sometimes, the leftovers can be as good as the Thanksgiving feast itself. AP food writer Katie Workman says that riffing on ...

Saurkraut seems like an old-timey food, because it is, but it's origins go back further than you may realize. Here's the long ...

So, read on to learn why pork and sauerkraut are a match made in New Year’s heaven. We even share a mouthwatering recipe to bring some extra luck to your table! Get Reader’s Digest’s Read ...

This quick cook sauerkraut is a short cut to the real thing, and any leftovers can be stored in an airtight jar in the fridge for up to two weeks. For the sauerkraut, heat the oil in a pan over a ...

which translates to the much less appealing garnished sauerkraut. An Ashkenazi kosher recipe garnishes choucroute with beef and goose. The following, completely inauthentic version made with all ...

Sauerkraut is a fermented cabbage that originates from Germany. With only two simple ingredients - cabbage and salt - it's an easy recipe to get you on the road to fermenting your own food.