Try this easy “faux kraut” as an addictive side dish or snack, on top of a sandwich, or as the base of a winter salad. This recipe is as quick and allergen friendly as they come, the ingredient list is short, but the flavor is great. Use red or green cabbage and you’ll have delicious results either way.
I have a tendency to cut the cabbage pieces a little thick – and I like them this way. If you prefer take your time slicing them into thin shreds, or use a food processor with a slicing blade to shred the cabbage. Once it’s in the pot there’s not much left to but stir!
If you’re looking for something a little fancier – try our Braised Cabbage & Apples with Bacon, there’s just a few extra steps. Both batches make a huge amount, which you can later freeze, feel free to scale back on the amounts. Use half a cabbage and store the rest wrapped in plastic.
Quick Homemade Sauerkraut
1 large head cabbage, sliced into shreds
1 onion, thinly sliced
2 tablespoons olive oil
1 cup apple cider vinegar
1/2 cup water
kosher salt to taste
Place a large dutch oven or stockpot over medium heat. Add the olive oil, then sauté the onions until they’re starting to turn translucent. Add the cabbage, cider vinegar, and water with a big pinch of salt. Bring to a boil, then reduce the heat to a simmer and cover. Cook the cabbage for 30 – 40 minutes until softened. Stir the cabbage every 10 minutes or so, it will cook faster on the bottom, so really mix to combine. Taste and adjust vinegar or salt if necessary. Serve warm or chilled.