author: gretchenlewis

created: 2012-12-07 12:19:21




1T olive oil 1 small onion, sliced thin 1 shredded head of green cabbage 1 1/4 c cider vinegar 1/2 c apple cider 1/2 cup water (less if you like the kraut tangier) 1T kosher salt 1 t caraway seeds Heat oil in pan over medium high heat and cook onion until it begins to soften and turn translucent Add cabbage, cider, vinegar, water, salt and seeds. Bring to a boil Cover, reduce heat and simmer for 30-45 minutes, until the cabbage is tender. Add more liquid if necessary Keeps for 2 weeks.