Servings: 6 Cups
Most sauerkraut recipes require days of preparation. While those versions are preferred, this cooked version will speed up the process when you simply don’t have the time.
1 Head Cabbage, Outer Leaves Removed, Thinly Sliced
1/2 Cup Distilled White Vinegar
1 Tablespoon Coarse Sea Salt
In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover, and cook over medium heat, stirring occasionally until cabbage is tender (30-35 minutes). Add more water if necessary. Store in the refrigerator for up to 2 weeks.
*Adapted from the book Maximized Living Nutrition Plans by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner.