Attention sauerkraut purists: Pay no attention to the Quick Sauerkraut Recipe which is to follow.
Heck, for arguments sake, let’s call this Sara-kraut. That’s really what it is. I needed Sauerkraut in a pinch and developed this based on what I had on hand, and a time frame that didn’t involve a week in closet somewhere.
It’s tart yet sweet and can be whipped up in about a half hour. A little more time in the refrigerator and you’ve got
Sauerkraut Sara-kraut for hot dogs, sandwiches, soups, stews or quite simply, as a side dish.
Ingredients for Quick Apple Onion Sauerkraut:
4 cups green cabbage, shredded
1 small apple, julienned
1 small onion, halved and sliced
1 TBSP coarse salt
1/2 cup rice vinegar
1/4 cup brown sugar
1/4 teaspoon corning or pickling spice blend
Makes about 1/2 quart Sauerkraut. For more robust flavor, allow to chill overnight in the refrigerator before serving. Keep refrigerated.
1) In a large, heavy pot with a tight fitting lid, combine all ingredients.
2) Cook and stir over medium heat and allow to come to a gentle bubbling.
3) Cook and stir a few minutes more, then reduce the heat to low.
4) Cover and simmer for 20-25 minutes.
5) Taste and adjust seasoning and allow to cool, covered in pot.
6) Remove from pot. Cover and refrigerate, until cold, at least an hour.
Somebody, make me a Reuben!