Quick Fresh Sauerkraut

Step 1

Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent.

Step 2

Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.

Step 3

Cover, reduce heat, and simmer for approximately 30 to 45 minutes, until the cabbage is tender. Add a little water if it gets too dry.

Step 4

This can be kept in the fridge for 2 weeks.