My unconditional love affair with cabbage has come to a dramatic end. I was a bit leery of this extra-smelly condiment to begin with, so I decided to try this recipe. I can’t think of anything (or anyone) that doesn’t benefit from a few hours of stewing in wine. But that also means an extra-smelly condiment was stewing up our kitchen for a few hours. To add to the ambiance, my husband — his turn at the stove — decided to serve it with trout. An unfortunate miscommunication, to say the least. Another miscommunication, this one involving a middle-school basketball scrimmage, delayed the serving of this mess for an hour. Didn’t matter. Even under the best of circumstances, sauerkraut would now be dead to me. And it has only itself to blame.