This is a comfort food that reminds me of visiting my grandparents. They always had kielbasa and sauerkraut among the holiday feasts. Kielbasa tastes best when it is sliced thickly and placed on the bottom of the pot before you begin cooking.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, 1/2 of the vinegar, and onion in a pot over high heat; add cabbage, sea salt, celery seed, onion powder, garlic powder, and black pepper. Pour the remaining vinegar over cabbage mixture. Cover pot and bring water to a boil; cook mixture for about 3 minutes.

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  • Stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.

Nutrition Facts

45 calories; protein 2.1g 4% DV; carbohydrates 10.2g 3% DV; fat 0.2g; cholesterolmg; sodium 193.4mg 8% DV. Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/08/2015
This was awesome for quick and easy last minute sauerkraut! Read More
(14)

Most helpful critical review

Rating: 1 stars
06/19/2020
I followed the recipe exactly and the taste was not there. My husband thought it was horrible Read More
66 Ratings
  • 5 star values: 48
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
01/08/2015
This was awesome for quick and easy last minute sauerkraut! Read More
(14)
Rating: 5 stars
03/15/2015
Loved this! Not as "krauty/sharp" as regular sauerkraut. The onion gave it a little sweetness which reminded me of a Bavarian style kraut, which is what I prefer. I made this a day ahead to let it sit overnight in the fridge...it got even better. This is great hot or cold! Planning on using this on Reuben sandwiches tonight. I had left over corned beef from last nights corned beef and cabbage...I'm willing to bet it's going to be the best Reuben I've ever had. This goes in the "keeper" column! Thanks onenikol! Read More
(13)
Rating: 5 stars
04/25/2015
Followed recipe except used white wine vinegar instead of regular white vinegar and it was the best sauerkraut I have ever eaten! So easy and quick!! Thank you so much for posting this recipe:-) Read More
(11)
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Rating: 5 stars
09/10/2015
I made this recipe, but I tweaked it a bit. I use apple cider vinegar instead of white, and sprinkle just a little sugar in. My husband is not usually a sauerkraut lover, but he absolutely LOVED this recipe. I after I cook the kraut, I bake it at 350 w brats or kielbasa, and the tiny red potatos if I have them. Hubby makes requests for this dish at least every couple of weeks. I love that he enjoys my cooking ! :) Read More
(5)
Rating: 5 stars
07/20/2015
Never again will I buy store bought sauerkraut again. Will make over and over. Loved it! Thanks for sharing. Read More
(4)
Rating: 5 stars
03/06/2016
Very tasty! As a few others I did not have celery seed (and was at the super market earlier too shoot!). So I substituted mustard seed. Then everything also per instructions. Came out great. Looking forward to the many dishes I'll use it with. Sausages sandwiches egg scramble. Can't wait to share with friends tomorrow. Definitely a keeper and will make over and over again. But first headed back to the pot with my tasting spoon. Read More
(3)
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Rating: 5 stars
09/22/2016
Made this last night....followed the recipe except used white wine instead of water. It was a big hit! Read More
(3)
Rating: 5 stars
10/09/2016
I have never made sauerkraut before so I tried this. Reading the other reviews I thought I'd make it more flavorful by adding my own touches. Don't do what I did! I added an extra half cup of vinegar and a quarter cup of water because I used a huge head of cabbage plus a minced jalapeno 1/2 red pepper and a whole onion. I also added a tsp. of whole caraway seeds (probably a good idea) and 1/2 tsp. of mustard seed (BAD idea) and a whole tsp. of celery seed. (probably okay) and a whole tsp. of onion powder (probably okay). The mustard seed and extra vinegar kind of ruined it (it tastes like pickled cabbage) but otherwise it would have been really fabulous. I added some extra water and simmered it extra long so hopefully it will mellow out a bit. It is way too sour with the amount of vinegar I used. Read More
(2)
Rating: 5 stars
04/16/2015
First time making kraut. Was very pleased. Will make it often. Read More
(2)
Rating: 1 stars
06/19/2020
I followed the recipe exactly and the taste was not there. My husband thought it was horrible Read More