Red Cabbage Sauerkraut

Red Cabbage Sauerkraut
Red Cabbage Sauerkraut

This red cabbage sauerkraut is a family favorite that has been passed down for generations. My grandmother was German and she taught it to my mother who, in turn, taught it to me. It is not a fermented version of sauerkraut as it is made fairly quickly and will last you for weeks and weeks in your fridge.

The original recipe has a teaspoon of sugar to balance the vinegar’s acidity but it really does not need it — especially if we are trying to keep things low carb. A very delish variation is the addition of a small red apple. That is known as Rotkraut. All you have to do is add the apple to the cabbage from the beginning and proceed with the recipe.

Obviously, this recipe can be made with green cabbage as well. I love the color of this one and this is why I use it more often.

This red cabbage sauerkraut goes wonderfully with pork chops, pork tenderloin, hot dogs and Kielbasa. Add some mustard and you are golden!

Here are two more recipes with cabbage that you might like. Stuffed Cabbage Rolls and Fresh Cabbage Salsa

Red cabbage sauerkraut recipe –
1 small red or green cabbage
Salt
Peppercorns
Oil
White distilled vinegar

Half the cabbage and slice it thinly. Rinse and drain.

Heat some oil in a pot. Add the cabbage and cook, stirring often. Cook until the cabbage is slightly browned and softened.

Add salt, peppercorns and cover with vinegar. Simmer for about an hour until cabbage is completely cooked through and wilted. You will have quite a bit of liquid left. Keep it to store the sauerkraut in a closed container in the fridge.

Serve the cabbage without the liquid.

NOTE – you can add a teaspoon of sugar to this if you want. You can also add a small apple — peeled and cubed

1/2 cup serving size – Calories 48.294 kcal, Fat, Total 1.204 g, Saturated Fat 0.141 g, Sugar, Total 1.761 g, Total Carbohydrate 3.336 g, Protein 0.637 g, Cholesterol 0.000 mg, Trans Fatty Acid 0.000 g, Sodium 596.106 mg

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