Quick Fresh Sauerkraut

1. 1

   Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent.

2. 2

   Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.

3. 3

   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.

4. 4

   This can be kept in the fridge for 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.