Monday, May 28, 2012

Homemade Sauerkraut

Quick Sauerkraut

1 tablespoon olive oil
1 small onion, sliced thin
2 (10 ounce) packages of 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)

1. Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent. 
2. Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.
3. 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.
4. This can be kept in the fridge for 2 weeks.

I didn't have all of or enough of the called for vinegars so I used 3/4c apple cider vinegar and 3/4c white vinegar and it turned out delicious (I also skipped caraway seeds)! Great with Fresno State made Polish dogs!

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