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This recipe was submitted for the contest Your Heritage Through Food.
Mary Black | Pedernales EC
“This is so much better than commercial sauerkraut, you’ll never go back! Sauerkraut is part of my German heritage that came when my ancestors settled in the old Robertson Colony.”
1 large or 2 small heads green cabbage
1 1/4 cups apple cider vinegar
1/3 cup apple cider
1-2 tablespoons kosher salt
1. Remove outer leaves and core from cabbage, and wash head thoroughly. Thinly slice cabbage and place in microwave-safe bowl.
2. Mix together vinegar, apple cider and salt, and pour over cabbage.
3. Cover bowl tightly with plastic wrap and microwave on high 4-5 minutes. Let sit, still covered, until cabbage has absorbed the brine and the bowl is cool, about 15 minutes.
4. Use as you would any sauerkraut.
Servings: 8. Serving size: 3 ounces. Per serving: 33 calories, 1.10 g protein, 0.07 g fat, 6.49 g carbohydrates, 2.13 g dietary fiber, 486 mg sodium, 4 g sugars, 0 mg cholesterol
If you don’t have a microwave-safe bowl big enough to hold all the sliced cabbage, make half at a time using half the cabbage, 1/2 cup vinegar, 2 tablespoons cider and 1 tablespoon salt per half-batch.