Sour or Pickled Cabbage


Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 2 lbs of sauerkraut
  • 1 onion, stock, lard, flour


Put the sauerkraut in a saucepan, and cover with the stock. Bring to the boil and simmer for 2 hours. Melt a little butter in a saucepan, cook the finely chopped onion till it begins to brown, then sprinkle with a little flour and, when the flour begins to brown, add all to the sauerkraut, mixing well. Sauerkraut is usually eaten with pickled pork.