Ingredients25 m servings 45 cals
- 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.
- Stir cabbage mixture and return lid to pot; cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.
Per Serving: 45 calories; 0.2 g fat; 10.2 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 193 mg sodium. Full nutrition
ReviewsRead all reviews 34
This was awesome for quick and easy, last minute sauerkraut!
Did not taste like old fashion kraut. Sorry, looking for another recipe.
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 l...
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:-)
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. Lo...
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 ...
Made this last night....followed the recipe except used white wine instead of water. It was a big hit!
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...