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This quick sauerkraut recipe is an easy side dish and a great last-minute topping for hot dogs. It reminds me of visiting my grandparents when we always had kielbasa and sauerkraut for our holiday feasts.
Ingredients
- 1 cup water
- 1 cup distilled white vinegar
- ½ onion, diced
- 1 head cabbage, cored and shredded
- ¾ teaspoon sea salt
- ½ teaspoon celery seed
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ground black pepper to taste
Directions
Step 1
Combine water, 1/2 cup vinegar, and onion in a pot over high heat. Add cabbage, salt, celery seed, onion powder, garlic powder, and pepper, then pour remaining 1/2 cup vinegar over top. Cover and bring to a boil. Reduce the heat and simmer for 3 minutes.
Step 2
Uncover and stir cabbage. Cover again and cook, stirring occasionally, until cabbage is tender and wilted, 10 to 15 minutes more.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 45 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Saturated Fat0g | 1% |
| Sodium193mg | 8% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber4g | 14% |
| Total Sugars5g | |
| Protein2g | |
| Vitamin C55mg | 276% |
| Calcium67mg | 5% |
| Iron3mg | 16% |
| Potassium280mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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