Quick Sauerkraut

By Belinda

Ingredients

• 1 head green cabbage (about 2 1/2 lbs), outer leaves removed, halved, cored and thinly sliced.
• 1/2 cup distilled white vinegar
• 1 T coarse salt

Details

Servings 6

Preparation

Step 1

In a medium saucepan, combine cabbage, vinegar, salt and 1 1/4 cups water. Cover and cook over medium, stirring occasionally until cabbage is tender, 30 to 35 minutes. If bottom starts to brown add 1/4 cup more water. To store, refrigerate up to 2 weeks.