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
- 1 cup water
- 1 cup distilled white vinegar
- ½ onion , diced
- 1 head cabbage , cored and shredded
- 0.75 teaspoons sea salt
- 0.5 teaspoons celery seed
- 0.5 teaspoons onion powder
- 0.5 teaspoons garlic powder
- ground black pepper to taste
Instructions
-
1
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.
-
2
Uncover and stir cabbage. Cover again and cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.
Nutrition Facts
Per serving
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