I am not a fan of sauerkraut that comes in a can or package. And I don’t really want to make real kraut. My Grandma made kraut every year, layering cabbage and salt in a big crock and weighing it down. It takes a while, and honestly, I’m doubtful we would eat that much of it.
Enter, quick kraut. It makes just enough, has a little fresher flavor and texture, and of course gives me an opportunity to remind my hubby that he himself is a “sauerkraut” having been born in Germany. 😉
QUICK SAUERKRAUT
1 tsp oil
1 onion, sliced thinly (about 1 cup)
1 medium green cabbage, shredded (about 4 cups)
1 1/4 cups cider vinegar
1/2 cup apple cider
1/2 cup water
1 T kosher salt
In a large pan over medium heat, heat oil. Add onion and cook until softened.
Add remaining ingredients and bring to a boil.
Cover and simmer on low for about half an hour or until cabbage is tender.
Add water if too dry.
Store in an airtight container in the fridge for 2 weeks.
Recipe slightly adapted from food.com
Ingredients
- 1 tsp oil
- 1 onion, sliced thinly (about 1 cup)
- 1 medium green cabbage, shredded (about 4 cups)
- 1 1/4 cups cider vinegar
- 1/2 cup apple cider
- 1/2 cup water
- 1 T kosher salt
Instructions
- In a large pan over medium heat, heat oil. Add onion and cook until softened.
- Add remaining ingredients and bring to a boil.
- Cover and simmer on low for about half an hour or until cabbage is tender.
- Add water if too dry.
- Store in an airtight container in the fridge for 2 weeks.
