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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a combination of recipes from Eating Well and Everyday Food and I figured that I would post, as there doesn't seem to be a really quick (as in doesn't take 6 weeks) sauerkraut recipe on here! It isn't quite like the real thing, but is very easy! I hope that you enjoy! Ingredients:
1 tablespoon olive oil |
1 small onion, sliced thin |
2 (10 ounce) packages of shredded green cabbage or 1 medium green cabbage, shredded |
1 1/4 cups cider vinegar |
1/2 cup apple cider |
1/2 cup water, to taste (use less water if you like it more tangy) |
1 tablespoon kosher salt |
1 teaspoon caraway seed (optional) |
Directions:
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. This can be kept in the fridge for 2 weeks.
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