A quick version of sauerkraut (without the fermented benefits) – a fabulous side vegetable dish (I love it with my pork roasts!)
Serves: You choose! -Adjust amount of cabbage accordingly. Time: 30 mins (cook it up while your meat is cooking)
Ingredients: Purple (or variety of choice) cabbage (finely sliced/grated), a sprinkle of caraway seeds, roughly 1/4 cup apple cider vinegar, water, salt, pepper.
Steps: Place sliced cabbage in a suitable sized pot. Pour water to about half way up the cabbage. Add remaining ingredients and stir to combine. Bring to the boil then simmer on a medium heat until cabbage is soft, stirring occasionally. Drain and serve with whatever meal you have whipped up! It goes beautifully with meat.
Suggestion: I put my leftovers in a small container and topped with squares of tasty cheese and goat’s cheese for an at-work snack the next day. Especially yummy when melted for a few seconds in the microwave!