I finally got around to making reuben sandwiches again (last time wasn't an overwhelming success), and this time the vegan corned beef turned out really well. What really made the sandwiches though was the sauerkraut. I've never been a huge fan of sauerkraut, even my husband's Polish heritage and my increased exposure to it didn't help. I just didn't understand the big draw. That is until I made my own using this recipe, and I realized how good it can be! I'll still pass on the stuff from a can or jar, but the homemade kraut was so good, I made it again the very next day. Now I just need to figure out how to liven up cabbage rolls...
2 comments:
are you rolling vegan "meat" or veggies in cabbage? maybe you could cook them in a marinara sauce?
Marinara sauce is a good idea. I've done both vegan "meat" and/or veggies with rice in them, but have cooked them in plain tomato sauce, and just find them really bland and boring. I think the added garlic, onions, and herbs in marinara could definitely help liven up the flavor - thanks!
Post a Comment