Alright, let’s talk about this… uh… blaukraut thing. My grandkid told me that’s what some folks call it. Fancy name for somethin’ simple if you ask me.
So, this blaukraut, it’s like that purple cabbage stuff, right? You know, the one that looks kinda like a big ol’ flower head but tougher? Yeah, that’s the one. We always just called it red cabbage, plain and simple. But these city folks, they gotta make everything sound all complicated.
Now, how do we cook it? Well, there ain’t just one way, I tell ya. Everybody’s got their own little twist, but I’ll tell you how I do it, the way my mama showed me. It’s the best way, believe you me.
First, you gotta get yourself a good head of that purple cabbage. Make sure it’s nice and heavy, that means it’s got more good stuff inside. Then, you gotta chop it up. Some folks use them fancy slicer things, but I just use a good ol’ knife. Chop it up real fine, like you’re makin’ coleslaw, but maybe a bit thicker.
- Get a big pot, the kind you use for stew or soup.
- Toss in some fat. Bacon grease is best, gives it that real good flavor. If you don’t got bacon grease, some butter or oil will do, I guess.
- Once the fat’s hot, throw in your chopped cabbage.
Now, this is where the magic happens. You gotta let it cook down real slow. Low and slow, that’s the secret to good cookin’, y’know. Add a little bit of water, just enough to keep it from stickin’ to the bottom of the pot. And then you gotta season it up.
Seasoning is important! Don’t skimp on the salt, that’s for sure. And pepper, gotta have some pepper. Now, some folks like to add sugar, a little bit to make it sweet. I do it sometimes, depends on my mood. And if you’ve got some vinegar, that’s good too. Apple cider vinegar is my favorite, gives it a little tang.
Then, you gotta let it simmer. Cover it up and let it cook for a good long while, maybe an hour or two. Stir it every now and then, so it doesn’t burn. You’ll know it’s done when it’s nice and soft, and the color gets all deep and purply.
Now, some folks put other stuff in there too. Apples, onions, even raisins sometimes. I guess it’s all about what you like. Me? I like to keep it simple. Cabbage, fat, salt, pepper, maybe a little vinegar. That’s all you need, really.
Why do we eat this stuff? Well, it’s good for ya, that’s what they say. Full of vitamins and all that. I don’t know about all that science stuff, but I know it makes me feel good. And it’s tasty too, especially with some mashed potatoes and sausage. Oh, and you can even eat it cold the next day! Some folks put it on their sandwiches, can you believe it?
So, that’s blaukraut for ya. Red cabbage, cooked up real nice and slow. Don’t let the fancy name fool ya, it’s just good, plain food. The kind that fills you up and makes you feel good inside. Just like the food my mama used to make. And you know what they say, mama always knows best.
And don’t forget the most important thing, you gotta cook it with love! That’s what makes it taste the best. So go on, get yourself some red cabbage, or blaukraut, or whatever you wanna call it, and cook it up good. You won’t be sorry.
One more thing! My grandkid also told me that this here blaukraut, it’s good for your heart and stuff. Keeps your bones strong too. Like I said, I don’t know about all that science talk, but if it tastes good and keeps me healthy, well then, I ain’t complaining!
Tags: [red cabbage, blaukraut, cooking, German food, healthy eating, easy recipe, cabbage recipe, side dish, home cooking, traditional food]