Quick Sauerkraut

This easy-to-make sauerkraut is a tasty hot dog topping. Use it to make our Classic Reubens and Pierogi with Sauerkraut and Mushrooms.

  • Yield: Makes 6 cups

Photography: Brett Stevens

Source: Everyday Food, March 2008


  • 1 head green cabbage (about 2 1/2 pounds), outer leaves removed, halved, cored, and thinly sliced
  • 1/2 cup distilled white vinegar
  • 1 tablespoon coarse salt


  1. In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover, and cook over medium, stirring occasionally, until cabbage is tender, 30 to 35 minutes (if bottom of pan starts to brown, add 1/4 cup more water). To store, refrigerate up to 2 weeks.


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