Quick Sauerkraut

Quick Sauerkraut
  • 1 tablespoon olive oil
  • 1 small onion, sliced thin
  • 2 (10 ounce) packages of shredded green cabbage or 1 medium green cabbage, shredded
  • 1¼ cups cider vinegar
  • ½ cup apple cider
  • ½ cup water, to taste (use less water if you like it more tangy)
  • 1 tablespoon kosher salt
  • 1 teaspoon caraway seed (optional)
  1. Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent.
  2. Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.
  3. Cover, reduce heat, and simmer for approximately 30 to 45 minutes, until the cabbage is tender. Add a little water if it gets too dry.
  4. Can be kept in fridge for 2 weeks


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