Italian Sauerkraut: Blaukrauti
- 1 medium red onion, thinly sliced
- 6 cups chiffonade (1/2 inch ribbons) red cabbage
- 4 sage leaves
- 1 clove garlic
- 2 cups red wine vinegar
- 2 tablespoons salt
- 2 tablespoons sugar
Place all ingredients in a 6-quart pot and cover. Bring to a boil over high flame and reduce to simmer. Cook covered 40 to 50 minutes, stirring frequently or until very tender. Can be reheated with great success.
Recipe copyright 2001, Mario Batali. All Rights Reserved.