I don't always rinse mine, depending on what it is being served with.

With a very fatty cut of meat, that might
be preferable; I'd go for the meat and
eschew the vegetable in either case.

Simmering it in apple juice also makes it milder and apples go well
with pork.

For sauerkraut, dilution is always good.
Apples do go well with pork, but so does
pretty much anything.

The couple tablespoons on a reuben is about
all I can take, not too often at that. Of
course, I have no discernible German heritage.

I like it cooked or raw, hot or cold, often and in generous
quantities. But then I do have a little German heritage and I ate
Dutch for a year back in high school.

As you know, I like German meats a lot,
the potatoes and veg not so much.

My mom made a mild version: in a one gallon stone crock, fermented
for just 14 days and then bottled and frozen. Mrs. Douma (Dutch
Farmer Bill's mom) made it by the barrel and it lived in the cellar
so it gradually got stronger as spring approached. Roslind's mom had
lots of Ukrainian and Mennonite neighbours and so she also learned
to make sauerkraut. Once the barrel was fermenting nicely and there
was enough liquid, she would insert a few whole heads of cabbage.
The resulting sour cabbage leaves made fantastic cabbage rolls!

I can see sour cabbage rolls being
appealing, especially if the sauce were
made with sweet tomatoes and maybe a
grated carrot or two. Of course onions.

why do the airlines cater so
often with gaseous foods such as cheese, cole
slaw and other cabbages, beans, and carbonated

Canadian ones rarely serve cabbage or beans.

Smaller planes.

Was Waterloo, Kitchener's
neighbor, always called that (question for Weller)?

Waterloo has always been Waterloo since its founding. And the
original Waterloo was of course neither British or German but
Belgian. But the Ontario one is or at least was very Germanic,
first from an influx of Pennsylvania Mennonites and later other
Germans directly from Germany,

I'd guess not so much the French, who'd have
changed the name to Nouvelle Paris or something.

Here's a German pork dish for you with apples but no cabbage or
Title: Schweinsmedallions Mit Sommermajoran
1 1/2 lb Boneless pork loin cutlets
(cut no thicker than 1/3 of
An inch)
1/4 c Golden raisins, soaked in
White wine
1 lg Golden Delicious apple,
Cored, peeled, quartered,
Sliced
1 lg Onion, trimmed, peeled,
Sliced
3 tb Vegetable oil
1/3 c Mustard
1 c Loosely packed leaves of
Fresh marjoram, rinsed,
Chopped
Salt
Freshly ground white pepper

An adaptation of a Rhine country dish, updated for a reduced
cholesterol diet.

For a low-cholesterol diet, 6 oz of meat is
quite generous. It's again a fair lot of
mustard, but that might balance the too much
fruit called for.

Sauerkraut and Apples
Categories: Maryland, side, fruit, German
Servings: 8

6 Tb butter
4 sl bacon in 1/2" pieces
1 sm onion, thinly sliced
3 tart apples, such as Stayman, Pippin, Granny Smith
- or Jonagold, peeled, cored, and thinly sliced
2 lb sauerkraut, drained and rinsed
12 oz beer (you may substitute apple cider)
black pepper, to taste
1/2 ts caraway seeds

Melt butter in a large heavy pot over medium-high
heat. Add bacon and cook, stirring often, until
fat has started to render, about 5 min.

Toss onion and apples in the fat and cook,
stirring occasionally, until onions begin to
soften, about 3 min. Stir in sauerkraut.
Add beer and season with pepper and caraway seeds.
Bring mixture to a boil, then cover the pot.
Reduce heat so mixture is just simmering and
cook for 45 min. Or transfer the covered pot to a
350F oven and bake for 1 hr. Stir and serve hot.

Jennifer Steinhauer, New York Times
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)