Quick Sauerkraut
Servings: 2 Cups
Calories: 68kcal
We made this recipe out of a combination of desperation and frugality. I was going to purchase some Sauerkraut to add to the Vegan Reuben but could not find any or the one I did find was so expensive I just couldn't justify it. So we made a quick style version of this classic and it turned out great. If you have the time, space and equipment, you should go for the fermented version but if you're in a pinch like we were, this Quick Sauerkraut Recipe is delicious and easy to make.
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Ingredients
- ½ Green Cabbage Head about 3 cups shredded
- 1 ¾ Water
- ½ cup Distilled Vinegar
- 1 Tbs Kosher Salt
Instructions
How to make Quick Sauerkraut
- Remove the core, shred the cabbage
- Place the water, vinegar, and salt in a pot and bring to aboil.
- Add the cabbage to the water, reduce heat to a low simmer, and cover (if bottom of pan starts to brown, add 1/4 cup more water). Cook until the cabbage is tender, about 30 minutes.
- To store, refrigerate up to 2 weeks.
Notes
Nutritional values are an estimate.
Nutrition
Serving: 2oz. | Calories: 68kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3531mg | Potassium: 388mg | Fiber: 6g | Sugar: 7g | Vitamin A: 222IU | Vitamin C: 83mg | Calcium: 97mg | Iron: 1mg
