I grew up with Sauerkraut to anything made with pork and my mom would just buy already made in the store to take home and reheat it there. Then when I went off to college I had a teacher who taught us an easy way of making it ourselves and believe it or not it also freezes well.
This recipe makes about 10 servings.
- 2000 grams (4 lbs) Cabbage (Red or Green depending on what you prefer)
- 2 1/2 Tbsp Caraway Seeds
- 5 Tbsp White Distilled Vinegar (7% is best, but 5% works just fine)
- 5 Tbsp Sugar
- 2 1/2 tsp Salt
- 2 cups of Water
Shred the cabbage as fine as you want it. I like to keep mine at a medium shred somewhat thicker pieces in between the smaller pieces.
Put the shredded cabbage and caraway seeds in layers in a big pot and sprinkle salt and sugar on top. Then pour the vinegar and water over it all.
Get to a boil and let it simmer for 30-40 minutes under a lid.
Add more sugar, salt or vinegar according to your preferences. Reheats very easily in the microwave.