Quick Sauerkraut

  • 1 head green cabbage (about 2 1/2 pounds), outer leaves removed, halved, cored, and thinly sliced
  • 1/2 cup distilled white vinegar
  • 1 tablespoon coarse salt


    Stage 1
    In a medium pot, join cabbage, vinegar, salt, and 1 1/4 cups water. Cover, and cook done on both sides, blending sometimes, until cabbage is delicate, 30 to 35 minutes (in the event that lower part of container begins to brown, add 1/4 cup more water). To store, refrigerate as long as about fourteen days.

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