Recipe courtesy of Mary Sue Milliken and Susan Feniger

Sauerkraut

  • Level: Easy
  • Total: 120 hr
  • Prep: 120 hr
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Ingredients

1 (3 1/2 pounds) green cabbage

3 tablespoons coarse salt

Directions

  1. Cut cabbage in quarters and remove core. With a mandolin or food processor fitted with a 2-millimeter slicing blade, slice as thinly as possible. Place in a large bowl with salt and toss to combine.
  2. Transfer to a large glass or ceramic container and tap down by hand so liquid rises to top. Cover with a damp towel touching cabbage and top with a 3-pound weight. Cover again with a layer of plastic wrap and set aside in a warm place for 5 days to ferment. Sauerkraut may be kept in a sealed container in refrigerator as long as 3 weeks.

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