Sauerkraut

• A Fine Head of Cabbage
• A Pint of Vinegar
• A Bottle of White Wine
• A

The french learned how to eat Sauerkraut from the Germans, but the ancient French cuisinieres held that the French adaptation, Chou-Croute, was a very poor way indeed of expressing what the German term “Sauerkraut” intends to convey. The Creoles, while not overfond of Sauerkraut, nevertheless know how to make it, and occasionally cook it after old French methods.

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