Faux Kraut

I got a head of cabbage in my CSA last week and this week, and while I love the stuff, it's hard to store for long term usage, and I can't eat a head a week!  So, Sunday night, while suffering from post-stress insomnia, I looked up about 80 bajillion "quick kraut" recipes, and then cobbled them together into what sounded ideal to me.

And it turned out wonderfully.  I do have to let you know though, choose your vinegar wisely.  Many call for white, or cider.  A delicate flavored vinegar will work much better, unless you want it super sharp. This is pretty sharp already, I can't imagine doing it with something as strong as a straight white. I would deff cut back the vinegar by half a cup, and add a half of water, if using a stronger vinegar.

So why "Faux?"  Well, real kraut is fermented, while this is really more quick pickled.  Still, it's delicious, and homemade.


8 cups packed thick leafed cabbage, shredded
2 cups water
2 cups champagne vinegar
1 yellow onion, diced
1 1/2 tsp kosher salt
1 tsp mustard seed
1 tsp garlic powder
black pepper to taste
  1. In your stock pot, combine 1/2 of the vinegar, and all of the water and onion over high heat. 
  2. Once boiling, add cabbage, salt, mustard seed, garlic powder and black pepper.  Stir, and pour remainder of vinegar over.
  3. Cover pot and bring to a boil. Boil 3 minutes, then reduce to a simmer. 
  4. Continue to stir occasionally, until cabbage is wilted and tender, about 5 minutes.  You can go longer if you want it mushier, but I like a bit of tooth.
  5. Drain off most of the liquid, and store in appropriate portions. 
  6. Cool overnight in fridge, and freeze any you will not be using for later use.
Makes 12 servings of 1/2 cup at about 30 calories a serving.

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