menu search

Quick Fresh Sauerkraut



Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent.
Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.
Cover, reduce heat, and simmer for approximately 30 to 45 minutes, until the cabbage is tender.
Add a little water if it gets too dry.
This can be kept in the fridge for 2 weeks.