Hi Eggy!

The pink sauerkraut that you are talking about is made with the red cabbage. The one for the recipe (which I have tried and it is really nice and moist)is made from the green cabbage. It has a very different taste from the recipe with the meat in it. The only meat that we have ever put in was spare ribs...my aunt was German and she was (and still is) an awsome cook...I haven't had the red cabbage one for years. Anyway, take care, when are you leaving?

Sally.