During the day I usually ask the Hubby to pull something out of the freezer (he works from home so the fridge is nice and close) for that nights supper. Today’s meat choice was sausages. My favourite thing with sausages has to be sauerkraut with a big dollop of mustard.
As I had a bag of shredded coleslaw that needed to be used sooner than later, and we didn’t have any sauerkraut in the fridge, I thought I’d try a batch of some quick sauerkraut.
It turned out perfectly! Great sour flavour of sauerkraut with some extra zip from the seasonings. I prefer cold sauerkraut, but warm it still tasted great. Hubby quite liked it as well.
Quick Sauerkraut
Ingredients
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup white vinegar
- 1/2 onion chopped small
- 3/4 teaspoon sea salt
- 1/2 teaspoon celery seed
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon caraway seeds
- Black pepper to taste
- 1 bag of shredded cabbage
Instructions
- Combine water, the apple cider vinegar, spices, and onion in a large frying pan and bring to a boil.
- Add cabbage and pour white vinegar over cabbage mixture. Toss to mix thoroughly.
- Cover pot and bring to a boil; cook mixture for about 3 minutes.
- Stir cabbage mixture and cook covered for about 10 more minutes until the liquid is all gone. Stirring occasionally.
QUICK SAUERKRAUT
I was craving really bad for sauerkraut, and after looking all over the internet I found your recipe, made it and LOVE IT! Thank you so much for sharing this super easy and fast recipe.
Thank you! I’m so glad you liked it!
Can I jar this recipe and for how long
I’m sorry to say that I have never trying canning it. It never really lasts that long. 😀 I have made quick pickled cabbage and just left it in my fridge for what seemed like forever, but have never made properly preserved sauerkraut.
Can this be canned
Hello Bernadette, I’m sorry to say I don’t know. I’ve never made sauerkraut for canning purposes and couldn’t confirm this recipe could be used for it.