This sauerkraut recipe is quick and easy to make for a great side dish or last-minute topping for hot dogs. It reminds me of visiting my grandparents when we always had kielbasa and sauerkraut for our holiday feasts.
Ingredients
- water: 1 cup
- distilled white vinegar: 1 cup
- onion: 0.5 piece (diced)
- head cabbage, cored and: 1 piece (shredded)
- sea salt: 0.75 tsp
- celery seed: 0.5 tsp
- onion powder: 0.5 tsp
- garlic powder: 0.5 tsp
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Combine water, 1/2 cup vinegar, and onion in a pot over high heat. Add cabbage, salt, celery seed, onion powder, garlic powder, and pepper, then pour remaining 1/2 cup vinegar over top. Cover and bring to a boil. Reduce the heat and simmer for 3 minutes.
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Uncover and stir cabbage. Cover again and cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.
