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Yield:
6 cups
This easy-to-make sauerkraut is a tasty hot dog topping. Use it to make our Classic Reubens and Pierogi with Sauerkraut and Mushrooms.
Ingredients
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1 head green cabbage (about 2 ½ pounds), outer leaves removed, halved, cored, and thinly sliced
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½ cup distilled white vinegar
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1 tablespoon coarse salt
Directions
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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.
Originally appeared: Everyday Food, March 2008
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