Homemade Sauerkraut

4.5
(68)

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.

close up view of Sauerkraut in a pot
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Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 cup water

  • 1 cup distilled white vinegar, divided

  • ½ onion, diced

  • 1 head cabbage, cored and shredded

  • ¾ teaspoon sea salt

  • ½ teaspoon celery seed

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • ground black pepper to taste

Directions

  1. 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.

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

Nutrition Facts (per serving)

45 Calories
0g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 45
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Sodium 193mg 8%
Total Carbohydrate 10g 4%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 2g
Vitamin C 55mg 276%
Calcium 67mg 5%
Iron 3mg 16%
Potassium 280mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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