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.
Recipe by Cooking Light August 2008
Recipe Summary test
22 calories; calories from fat 4%; fat 0.1g; poly fat 0.1g; protein 0.9g; carbohydrates 5.2g; fiber 1.5g; iron 0.5mg; sodium 180mg; calcium 29mg.