Quick Red Cabbage Sauerkraut

May 20, 2014
2 Ratings
  • Makes 1 jar
Author Notes

Here's a quick recipe to spruce up the sausages and 'dogs you'll be grilling for the next few months. A five minute recipe that you can store in the fridge, bring to a picnic, or eat straight out of the pan. It's a quick sauerkraut recipe that you'll be happy to have! —Brussels Sprouts for Breakfast

What You'll Need
  • 1/4 head red cabbage (shaved or thinly sliced)
  • 3 cloves garlic (minced)
  • 1 teaspoon whole caraway seeds
  • 1 teaspoon yellow mustard seeds
  • 1/2 cup apple cider vinegar
  • salt and pepper
  • olive oil
  1. Shave the 1/4 head of cabbage with a mandolin. If you don't have a mandolin, cut the cabbage into really thin strips, like sauerkraut or coleslaw.
  2. In a medium sauce pan, heat olive oil over medium heat. Add garlic and cook for 2 minutes. Add cabbage, caraway seeds, mustard seeds, vinegar, salt and pepper. Mix to combine and lower heat to low. Cook for 10 minutes. Remove from heat. The sauerkraut can either be served warm or chilled on your favorite brats and dogs.

See what other Food52ers are saying.

  • Katie Cahall
    Katie Cahall
  • Horto
  • Brussels Sprouts for Breakfast
    Brussels Sprouts for Breakfast
  • Erik

6 Reviews

Erik December 14, 2017
I am not sure how to cut a cabbage with that style guitar but I will give it a try.
Katie C. February 22, 2017
I have made this several times now to serve with my German Rouladen. Yes it's not fermented by by far fresher tasting and more modern I think.
Brussels S. February 22, 2017
Glad you found it and use it! I just took a peek at your blog and post, so good!!
Stuart September 25, 2016
This is not sauerkraut. It's not been fermented.
Horto July 27, 2014
how much oil?
Brussels S. July 27, 2014
Hi Horto - 1 1/2 - 2 tbsp oil should do the trick!