My grandma on my fathers side made sarma, or pigs in blanket. Kind of a stuffed cabbage, Croatian style. I'm pretty sure it was all homemade.
Oh yeah like at the old hunkie churches with the little old Bubbas making stuffed cabbage or perogies, I liked the sauerkraut & potato mix with onions browned in butter and some sour cream on top.....oh man!
But REAL sauerkraut is a super good for you food, really it is.
All too many people still see sauerkraut as an unhealthy and in some cases even a ‘junk food’, mainly because it is often served with a hot dog. But this unsavory reputation has been changing in America and also in many other countries these past past several years. So what changed many people’s perception about sauerkraut, why has it become known as a very healthy food recently? Simple, it’s all about bacteria, beneficial bacteria to be more precise. Sauerkraut contains plenty of the lactobacillus bacteria, beneficial bacteria that improve the health and vitality of the small intestine in particular. Probiotic foods such as sauerkraut, yogurt, Kimchi and kefir are often recommended for people taking antibiotics, which indiscriminately destroy both the good as well as bad bacteria in the body, and the live-culture foods in particular can help restore healthy levels of the beneficial bacteria.
Did you know that sauerkraut isn’t just loaded with beneficial bacteria, it is also a really good source of fiber, and it contains a wealth of vitamins like C as well as K, minerals like iron, as well as potassium as well as trace elements like zinc. Sauerkraut was once made in quantity and stored in large wooden barrels on those tall old sailing ships in the 18th century. On long ocean voyages, sailors consumed sauerkraut to help prevent a disease known as scurvy, caused by a deficiency of vitamin C.
The other interesting feature worth knowing about sauerkraut is that because it is made using cabbage, it may help prevent breast and ovarian cancer by assisting in the proper metabolism of estradiol (E2), the strongest estrogen. I’ve found that the store-bought variety of sauerkraut can contain too much salt, another reason to make your own.
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