This quick, unfermented sauerkraut gets an extra boost of flavor and color from seasonings traditionally found in Southern chowchow. Its sweet, pickle-y tang makes it a great alternative to boring store-bought â€˜kraut.
Makes: 4-6 servingsIngredients:
- 1 tablespoon canola oil
- 1 cup thinly sliced shallots
- 4 Â½ cups finely shredded green cabbage (or 1 10-ounce package shredded green cabbage)
- 1⁄3 cup cider vinegar
- 3 tablespoons sugar
- Â½ teaspoon salt
- 1 cup German pilsner
- 1 teaspoon caraway seeds
- Â½ teaspoon mustard seeds
- 4 juniper berries
- Â½ teaspoon celery seeds
- Â½ teaspoon dry mustard
- Â¼ teaspoon turmeric
- pinch of crushed red pepper flakes
1. Pour oil into a Dutch oven or large saucepot over medium heat. Add the shallots and cook, stirring occasionally, until lightly browned, about 6 to 8 minutes.
2. Add the cabbage, vinegar, sugar and salt, then cook, stirring often, until just wilted and slightly softened, about 4 to 6 minutes.
3. Add the beer, caraway seeds, mustard seeds, juniper berries, celery seeds, dry mustard, crushed red pepper and turmeric. Stir to combine and bring to a boil.
4. Reduce the heat to a simmer and cook, uncovered, until the cabbage is tender, but still has a slight crunch, and most of the liquid has evaporated, about 15 to 20 minutes. Taste for salt and add if needed.