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.

Mark Scarbrough
Recipe by Cooking Light August 2008

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Recipe Summary

Yield:
9 servings (serving size: about 1/2 cup drained sauerkraut)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Rinse cabbage thoroughly under cold water. Drain cabbage; squeeze dry. Place cabbage in large bowl.

  • 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.

Nutrition Facts

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.
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