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Pickling this cabbage gives you a fresh twist on sauerkraut.

Everyday Food, January/February 2007

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prep:
15 mins
total:
2 hrs
Servings:
4
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Ingredients

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Directions

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  • In a large heatproof bowl, combine cabbage, cucumber, and onion.

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  • In a medium saucepan, combine 1 1/2 cups water, vinegar, sugar, and salt; bring to a boil, stirring to dissolve salt and sugar. Immediately pour over vegetables; using a dinner plate, press down on vegetables until they are submerged.

  • Let cool to room temperature; transfer vegetables and liquid to an airtight container, and refrigerate up to 2 weeks. Use as you would sauerkraut or pickles, such as in Open-Face Ham Reuben Sandwiches.

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