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Quick fresh sauerkraut
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100ml cider vinegar
50g golden caster sugar
2 tbsp caraway seeds
1 large white cabbage, about 1kg
25g pack flat leaf parsley, chopped
1. Heat the vinegar with the caster sugar until it has completely dissolved. Remove from the heat and leave to cool.
2. In a dry pan, toast the caraway seeds for a couple of minutes until fragrant. Remove from the pan and set aside to cool.
3. Shred the cabbage finely with a sharp knife and place in a large bowl. Add 2 tsp sea salt, then toss to combine.
4. Toss the shredded cabbage with the sweetened vinegar, toasted caraway seeds and parsley. Place in a bowl and chill until ready to serve.
Typical values per serving:
This recipe was first published in December 2014.