Page title and description
Easy sauerkraut
True sauerkraut ('sour cabbage') is fermented for days. This short-cut version is tart yet sweet and works well for a quick dinner . Not one for the purists! Serve with pork or veggie sausages and mash. Any you don't eat will keep well for a few days in a jar.
Ingredients
- 2 tbsp oil
- ½ medium green or white cabbage, about 250g
- 1 tbsp brown sugar
- 1 tbsp mustard seeds
- 2 tbsp cider vinegar
- 150ml ale or lager
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
15 min
PT15M
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Step 1
Heat the oil in a large pan. Add the cabbage and cook gently for a few minutes until the cabbage has wilted slightly. Add the sugar, mustard seeds, vinegar and ale.
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Step 2
Season. Bring to the boil, reduce the heat and simmer until the liquid has reduced by about ⅔. Serve with cooked sausages.