Grilled Apple and Cabbage Sauerkraut

Total Time:
4 hr 35 min
Prep:
25 min
Inactive:
4 hr
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 small head green cabbage, shredded
  • 1 1/2 cups apple cider vinegar
  • 3/4 cup granulated sugar
  • 2 tablespoons pickling spice, wrapped in a cheesecloth pouch
  • Kosher salt
  • 2 Granny Smith apples
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Freshly ground black pepper
Directions
  • Place the shredded cabbage in a large, heat-proof mixing bowl. In a medium saucepan, combine the vinegar, sugar, pickling spice, 2 teaspoons salt and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar and salt, then pour the mixture over the cabbage. Set a plate on top of the cabbage to weight it down. Refrigerate and leave to pickle for 4 hours.

  • Preheat a grill or grill pan to high. Quarter the apples and cut out the cores. Toss the apples in a bowl with the lemon juice and olive oil and season with salt and pepper. Grill the apples for 1 minute on each side to achieve nice grill marks. Set the apples aside to cool, then cut them into dice.

  • When the cabbage is ready, drain it well and return it to the bowl. Fold in the grilled apples and serve.


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