

When I brought home this cabbage, I remembered the Austrian farmer’s market from a few years ago behind Graz’s Opera House at this time of year.

The ground was not yet covered with snow, baby Ada was impatiently writhing in her sheepskin stroller pocket.

Well-insulated farmers were proudly standing behind table, after table of potatoes and cruciferous vegetables.

It was at that moment, that I realized that “eating seasonally” was definitely for those who live in California and around the Mediterranean Sea – the winters there never had such slim pickings!

How much Sauerkraut can an Austrian eat?!? It turns out, that they do not just ferment their cabbage but stew it alot – the perfect accompaniment for Austrian and German boiled meats and potatoes!

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open 3 L or larger none 3 min. High (2) Normal