Friday, October 9, 2009

Stovetop Sauerkraut

With the weather turning colder here in the midwest, we tend to have a time where veggies come in from the garden in abundance whether they are ready or not. This weekend they are talking about frost and snow.

We have that abundance with cabbage currently and last night I turned some of it into Stovetop Sauerkraut.


1/4 cup vegetable oil - Olive oil would work as well
1 cup water
1/4 cup red wine vinegar
1 3/4 cups white vinegar
1/4 cup granulated sugar
3 cloves garlic - peeled and diced
1 tsp whole mustard seeds
1 cabbage shredded like sauerkraut

In a Dutch oven, add the oil, water, vinegar and sugar over a medium heat until the sugar dissolves. Add the mustard seeds and garlic to the liquids and stir. Add the cabbage and continue to cook until the cabbage is soft and the liquid reduces. Add salt and pepper to taste.

Optional is adding 3-4 slices of chopped bacon at the time you add the mustard seeds and garlic.



  1. Sauerkraut is one of those foods that you either love it or hate it! I happen to love it-never occurred to me to make it at home. Good idea!

  2. Velva,

    This was a quick and easy way to make it. It sure beats soaking the cabbage in a brine. You can also use red cabbage if you prefer.

  3. We call this sweet and sour cabbage. Saur kraut is a fermented naturally pungent food and it doesn't contain vinegar.