• Sauerkraut

     

    Ingredients

    1 tbsp

    1

    1

    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

    water

    dried dill

    caraway seeds

    Preparation

    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).