Red Sauerkraut

This simplified version requires little of the labor of traditional kraut. For a more robust result, cut cored cabbage into quarters and slice crosswise into thin strips instead of shredding it.

Yield: 9 servings (serving size: about 1/2 cup drained sauerkraut)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 22
  • Calories from fat: 4%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 5.2g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 180mg
  • Calcium: 29mg

Ingredients

  • 7 cups shredded red cabbage (about 1 [2-pound] cabbage)
  • 1 cup shredded carrot
  • 2 1/2 tablespoons kosher salt
  • 1 3/4 cups white vinegar
  • 2 teaspoons caraway seeds
  • 1 1/2 teaspoons mustard seeds
  • 1 1/2 teaspoons black peppercorns
  • 1/2 teaspoon whole allspice
  • 1 cup water
  • 1 teaspoon sugar

Preparation

  1. 1. Combine first 3 ingredients in a large bowl. Weigh down cabbage with a smaller bowl filled with cans. Let stand at room temperature 24 hours, tossing occasionally.
  2. 2. Bring vinegar and next 4 ingredients (through allspice) to a boil in a large saucepan; reduce heat, and simmer 5 minutes. Cover and let stand at room temperature 24 hours.
  3. 3. Rinse cabbage thoroughly under cold water. Drain cabbage; squeeze dry. Place cabbage in large bowl.
  4. 4. Strain vinegar mixture through a colander over a bowl; discard solids. Stir 1 cup water and sugar into vinegar; pour over cabbage mixture, pressing down to immerse. Cover and refrigerate 5 days. Store in an airtight container in refrigerator up to 1 week.
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