• Sauerkraut



    1 tbsp



    2 1/4 cups

    1/2 tbsp

    1/2 cup

    1 cup

    1 tsp

    2 tsp

    olive oil

    small onion, sliced thin

    medium green cabbage, shredded

    cider vinegar

    white balsamic vinegar

    apple juice


    dried dill

    caraway seeds


    1. Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent.

     2. Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.

     3. 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.

     4. This can be kept in the fridge for 2 weeks or it can be canned by putting it in 250 ml jars and boiling the sealed jars in water for 20 minutes (makes about 5 jars).