DAYTON EATS PUTS SAUERKRAUT IN SPOTLIGHT.

Cabbage is a staple ingredient used by different cultures all over the world thanks to its hearty versatility. It’s thought to have been domesticated by the Celts in Europe sometime around 1,000 B.C., making it one of the world’s oldest vegetables.

A list of just a few of the delicious cabbage dishes from around the world are enough to make you want to plan your meal around this crispy healthy leafy green.

Korea has kimchi. Eastern Europe has stuffed cab- bage. Ireland has Colcannon. India has Bandha Gobi. Japan has Okonomayaki. Poland and Pittsburgh, Penn. have Halushki. Fifferent variations of cabbage slaw are served by countries across the globe and Germany. And of course, Waynesville, Ohio has sauerkraut.

Today is the last day for Waynesville’s Ohio Sauerkraut Festival.

Now in its 48th year, the Sauerkraut Fest is one of the more unique foodthemed festivals in our region. Like most things, it started humbly as a community dinner and a way to bring people together. Since then it has grown into a large festival featuring more than 450 vendors and more sauerkraut dishes than the eye can see.

Sauerkra ut pizza, Reubens, cabbage rolls, baked goods, sauerkraut mac and cheese and other inventive creations will all be served up. There’s also plenty to tempt those who don’t hav eatas tef or the sour flavors that fermented cabbage produce.

“Sauerkraut is unique. It adds so much flavor for example to the sauerkraut pizza. The Eastern Star Masonic Lodge actually spins the sauerkraut. It removes all that tartness, and it with the other flavors on the pizza is an excellent item to try,” said Barb Lindsay, office and event coordinator for the Waynesville Area Chamber of Commerce, which organizes the Sauerkraut Festival.

Dayton Eats looks at the regional food stories and restaurant news that make mouths water. Menu updates, special dinners and events, new chefs, interesting new dishes and culinary adventures. Do you know of new exciting format changes, specials, happy hours, restaurant updates or any other tasty news you think is worth a closer look at? E-mail Alexis Larsen at alexis.e.larsen@hotmail.com with the information and we will work to include it in future coverage.