quick stovetop sauerkraut
PREP TIME 10 mins, COOK TIME 1 1⁄2 hrs
1 tbsp olive oil
2 garlic cloves, crushed
1 small white onion, diced
1 head of green cabbage, shredded
2 cups (500ml) apple cider vinegar
2 tbsp salt
1 tbsp caraway seeds
1 Heat the oil in a deep, straight-sided frying pan or Dutch oven. Add the garlic to the pan and cook over medium heat until golden. Stir in the onion and cook for 10 minutes, or until translucent.
2 Add the cabbage to the pan along with 1⁄2 cup of water, the vinegar, salt, and caraway seeds. Bring to a boil, reduce to a simmer, cover, and cook over a low heat for 11⁄2 hours. Serve warm
with hot dogs or sausages.
This sauerkraut is also great added to soups and stews for a healthy, warming meal.