My pedigree is one part German. As a German, I inherited a love of cabbage. My birth family, specifically my Opa, made sauerkraut. One of my treasured memories is being six or seven-years-old and watching Opa, my uncle Bob, and my father shave cabbage using a Krauthobel, or “Hobler,” adding salt, and waiting while it magically changed into sauerkraut. Continue reading →