Baked Sauerkraut

"Today’s baked sauerkraut is for all our foodies who are specific in their tastes and jump in without much fuss, only to find themselves enamored with a new delicacy they just discovered. Does this describe you? Recently, while browsing a food forum, I discovered a woman who was wondering the same thing as me. What should one do with fermented cabbage heads left over from the past winter’s fermented batch? Although mine was by no means large, there was still cabbage I needed to use up before the spring arrived. One recommendation was to slice the cabbage and freeze for later. A great option. (Like me, she knows Sarajevo weather is fickle and before long there will be a day full of rain, when only comfort food will do.) But I liked the second option better. Baked sauerkraut. That famous, and not much attempted delicacy."