Liberty Cabbage

     During the First & Second World Wars the local Pennsylvania German staple of sauerkraut was re-named "Liberty Cabbage" to distance itself from the Arian enemies in Europe.  The term means literally sour cabbage and is a home made concoction created without the benefit of either refrigeration or pasteurization.

    
      While readily available in markets commercially produced, sauerkraut can easily be made right at home.  Finely cut cabbage is anaerobically fermented using only the lactic acid bacteria found in the leaves themselves.  It takes only a ceramic pot (Tupperware will also do), a tight fitting wooden lid and some sort of weight on top to patiently produce the final product from a head of cabbage and some salt.  It takes about two weeks for the pickling process to work.  The end result is a low calorie (42 calories per cup), high sodium accompaniment to a variety of meats such as: corned beef, spare ribs, franks, sausage, pork, and game.  It is also a tasty companion in appetizers, dips, soups, and desserts.  By itself, sauerkraut is a "simple heat and eat" Fall favorite.  It can also be enhanced by adding herbs, chili or hot sauce, chopped meats or clams.  Another way to serve it is by including a little brown sugar or chopped apples and onions.

     And sauerkraut has a history, too.  It is known and regarded around the world in various cultures and cuisines.  It is no stranger to not only the Germans, but also the French, Chinese, Polish, Russians, and Dutch.  Captain James Cook always carried an ample supply of it on his numerous sea voyages, crediting it to the prevention of scurvy.

     Had I not other previous commitments this weekend I would be attending the 43rd Sauerkraut Festival in Waynesville, Ohio.  There they celebrate the shredded fermented cabbage and juried competitions rate it's inclusion into everything from pizza to fudge. 




Here is one recipe that I'm sure you'd like to try:

CHOCOLATE SAUERKRAUT CAKE

 

1 1/2 cups granulated sugar                       1 tsp baking soda

2/3 cup butter                                               1 tsp baking powder

3 eggs                                                              1/2 cup unsweetened cocoa

1 tsp vanilla                                                    1 cup cold water

2 1/4 cups all purpose flour                       2/3 cup sauerkraut, drained & chopped

 

     Cream the sugar and butter until thoroughly blended and smooth.  Add the eggs and vanilla and beat until fluffy.  Measure the dry ingredients.  Mix them together with a fork.  Add to the creamed mixture along with the water, and beat to blend in completely.  Stir the chopped sauerkraut into the batter.

 

     Pour the batter into two greased and floured 9" round layer cake pans, or a greased and floured 9x13" cake pan.  Bake at 350F for 25 to 30 minutes for layer pans and 35 to 40 minutes for 9X13" pan.

 

     Cover cooled cake with cream cheese frosting, using the following ingredients combined and beaten until smooth:

 

1 3 oz package cream cheese, softened                    6 Tbsp butter, softened

1 tsp vanilla                                                                   2 cups powdered sugar

1 Tbsp milk

courtesy of the University of Wisconsin-Extension, Cooperative Extension
Mary E. Mennes, professor, Food Science