kraut!

[so lucky]

I think I would dump it. How many heads of cabbage are in it? (Not that it makes any difference in whether you should dump it; just commiserating with you on the loss)

 

[~gd]

I wonder if the soft stuff could be used in other ways---like garnished kraut [1] or in a ruben sandwich. There's no getting around the difficulty of eating a lot of the same-old-thing. Seems to have been a problem for people everywhere. Maybe that's why we're so excited about fruits flown in from the ends of the earth

I understand that the French boil kraut in several changes of water to make it a more neutral ingredient.

Potatoes and sausage seem to accompany kraut frequently. I imagine the potatoes are rather plain and benefit from the salty cabbage. And the sausage is probably quite greasy and goes well with something sour and crunchy.


1. http://en.wikipedia.org/wiki/Choucroute

We usually stuffed ducks and double pork chops with kraut it seems to cut the grease and help with digestion.