Prep 15 mins
Cook 45 mins
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!
- 1 tablespoon olive oil
- 1 small onion, sliced thin
- 2 (10 ounce) packagesof 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)
- Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent.
- Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.
- 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.
- This can be kept in the fridge for 2 weeks.
Incredible! Perfect answer to wanting sauerkraut today, when you can't wait two months. I had to improvise a tiny bit, didn't have all ingredients exactly as stated. I halved the recipe, having only half a cabbage to work with. I also didn't have enough apple cider vinegar, so i used what i had and made the rest up with red wine vinegar, probably about 1:1 ratio. Also didn't have apple cider, so i just cut up a cooking apple quite small, used that in place. I didn't add any water. The result is awesome. Quite brilliant, very tasty, and took less than an hour. The other thing I like about this is that it's good for pregnant women, who are not supposed to eat raw fermenting foods, like true sauerkraut. This is an excellent alternative, and perfectly pregnancy-safe.
I left out onion (MIL doesn't like) and caraway (I don't like), I used cranberry-pom juice (what I had), and I added a splash of dry ground mustard and pickling spices. The taste test results from my German-heritage in-laws is that I can make them sauerkraut any time, please. So for not having to wait for weeks and getting an un-canned "seal" of approval, it's great!
PS: the typical water amount for a quick sauerkraut is twice as much water as vinegar. I used an equal amount because I know these folks like the vinegar tang.
Added 1-1/2 cups vinegar and found it too tangy. Simply add more water. Added some brown sugar. And since I don't have Apple cider I cut up 3 small red apples and blended in magic bullet and cooked it down with some allspice and cinnamon. Final product was too liquidy but no problem just drain some liquid out. This is an excellent recipe!!!?