Red Cabbage Sauerkraut

  1. Cut off the stem end of the cabbage. Cut the cabbage in half and cut out the core from each half.
  2. Thinly slice the remaining cabbage.
  3. Thinly slice the onion.
  4. Heat the Pompeian Organic Extra Virgin Olive Oil in a large pot over medium heat. Add the onion and cook until softened, 3 minutes.
  5. Add the cabbage, Pompeian Organic Apple Cider Vinegar, water, 2 teaspoons of the salt, sugar and caraway seeds (if using).
  6. Increase heat to high. Use tongs to stir well. Cook and stir for 5 minutes.
  7. Add the remaining teaspoon of salt. Stir. Cook and stir until cabbage is wilted a bit but still has some texture, another 3-4 minutes.
  8. Drain off liquid and serve hot or cold.


Author: Cook the Story

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