Recipe by Dwynnie
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!
Top Review by bolicious
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.
- 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)
Directions See How It's Made
- 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.