When I lived in Dallas, I used to frequent a little German restaurant called Henk’s European Deli and Black Forest Bakery, because I loved their sauerkraut and sausages. When I moved to Ohio, I quickly discovered that the buckeye state’s culture and geography resemble certain places in Germany. Communities like MainStrasse Village in Covington and German Village in Columbus are steeped in a rich Germanic heritage and still hold many ties to the Rhineland. Here in Porkopolis, aka Cincinnati, German cuisine is easily accessible, and numerous festivals celebrate Germanic culture, like Oktoberfest downtown, the GoettaFest in Newport, Kentucky and the Sauerkraut Festival in Waynesville, Ohio. But you don’t have to wait for a festival or even go out to eat at one of our German restaurants to satisfy your sauerkraut cravings. It is quite simple to prepare at home, and it delivers health benefits like vitamins A and C, is high in phytonutrient antioxidants and anti-inflammatory properties, which some studies indicate may help combat some cancers.
A staple in German cuisine, our Simple Sauerkraut puts a quick and delicious spin on a cultural classic.
PREP: 15 minutes
COOK: 40 minutes
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, halved and thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 head red cabbage, cored and thinly sliced
- 1/2 cup apple cider vinegar
- 1/3 cup apple cider or apple juice
- Heat oil in a medium saucepan over medium-high heat. When oil shimmers, add onions and salt and cook, stirring occasionally, until onions are soft and translucent, 5 minutes.
- Add cabbage, apple cider vinegar, apple cider, and 1/2 cup water to a saucepan and stir to combine. Bring to a boil, cover, reduce heat, and simmer until cabbage is tender, 30 – 35 minutes.
TIPS: Serve over hot dogs, on Reuben sandwiches, or with bratwurst and mashed potatoes for a German-inspired meal.
YIELDS: About 4 cups
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