I grew up eating Polish food and was always very fond of kiszona kapusta (sauerkraut). In the past few years, I’ve been treated to amazing sauerkraut in both Germany and Poland, and I’ve definitely been missing that comfort food while living in Korea. The other day, I found green cabbage (as opposed to the Chinese cabbage typically used here) and was ecstatic. I came home and immediately tried to throw together a basic sauerkraut that wouldn’t require pickling…and it worked! I added some green apples for an extra tarty taste and boom: I’d found myself a super healthy vegan snack that cost next to nothing. Enjoy!
Prep time: 5 minutes
Cook time: 10 minutes
- 1/2 head green cabbage, shredded
- 1/2 medium sized onion, sliced
- 1/2 large Granny Smith apple, chopped
- 3 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 tsp brown sugar
- 2 garlic cloves, finely chopped or minced
- dash of salt
Heat olive oil in a large pan over medium heat. Add garlic, onion, and cabbage and allow to cook for a minute, stirring frequently. Then add sugar, salt, and apple cider vinegar. Allow the vegetables to completely soak in the vinegar while cooking the sauerkraut for about 8 minutes. Add the sliced apple at the very end, cooking only for a minute or two before serving.
Yields 2 servings