QUICK SAUERKRAUT RECIPE RECIPES

Name: Quick Fresh Sauerkraut
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 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)

QUICK FRESH SAUERKRAUT RECIPE - FOOD.COM

Quick Fresh Sauerkraut Recipe - Food.com image

This is a combination of recipes from "Eating Well" and "Everyday Food" and I figured that I would post, as there doesn't seem to be a really quick (as in doesn't take 6 weeks) sauerkraut recipe on here! It isn't quite like the real thing, but is very easy! I hope that you enjoy!

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

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)

Steps:

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

Nutrition Facts : Calories 44.3, FatContent 1.8, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 889.7, CarbohydrateContent 5.3, FiberContent 1.9, SugarContent 2.8, ProteinContent 1

QUICK SAUERKRAUT RECIPE | MARTHA STEWART

Quick Sauerkraut Recipe | Martha Stewart image

This easy-to-make sauerkraut is a tasty hot dog topping. Use it to make our Classic Reubens and Pierogi with Sauerkraut and Mushrooms.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Yield Makes 6 cups

Number Of Ingredients 3

Ingredients

1 head green cabbage (about 2 1/2 pounds), outer leaves removed, halved, cored, and thinly sliced
1/2 cup distilled white vinegar
1 tablespoon coarse salt

Steps:

In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover, and cook over medium, stirring occasionally, until cabbage is tender, 30 to 35 minutes (if bottom of pan starts to brown, add 1/4 cup more water). To store, refrigerate up to 2 weeks.

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