Sauerkraut Made with a Head of Cabbage and On-Hand Ingredients
Sauerkraut Made with a Head of Cabbage and On-Hand Ingredients

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sauerkraut made with a head of cabbage and on-hand ingredients. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sauerkraut Made with a Head of Cabbage and On-Hand Ingredients is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Sauerkraut Made with a Head of Cabbage and On-Hand Ingredients is something which I have loved my entire life.

Great recipe for Sauerkraut Made with a Head of Cabbage and On-Hand Ingredients. My friend taught me an easy way to make sauerkraut; I changed it a bit to make it easy to make with what I had on hand. This is a great way to use up an entire head of cabbage. Make it with whatever you have on.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sauerkraut made with a head of cabbage and on-hand ingredients using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Sauerkraut Made with a Head of Cabbage and On-Hand Ingredients:
  1. Make ready 1 whole head Cabbage
  2. Make ready 1/2 can Anchovies
  3. Get 200 ml ＊Sake
  4. Take 50 ml ＊Vinegar
  5. Prepare 2 ＊Bay leaves
  6. Take 1 tsp ＊ Black pepper (whole)
  7. Take 1 cube ＊Chicken soup stock
  8. Take 4 tbsp Olive oil
  9. Get 2 tsp Salt

Core each cabbage and fill with salt. Add some of the garlic cloves, horseradish, red peppers (fresh and dry), and bay leaves. Pour in the the cooled salt brine solution. The cabbage needs to be completely submerged under the water, so you need to weigh it down with something.

Instructions to make Sauerkraut Made with a Head of Cabbage and On-Hand Ingredients:
  1. Finely julienne the cabbage and mix together with the anchovies and olive oil. Turn on the heat, cover with a lid, and steam until wilted.
  2. Coat the cabbage with the oil, add the ＊ ingredients, cover with a lid, and simmer until the liquid is gone.
  3. (I am using whole black pepper in this picture, but you can use other spices as you like.)
  4. Once the moisture is gone…
  5. …season with salt.
  6. It's done! If you like, serve it with some mustard.

Pour in the the cooled salt brine solution. The cabbage needs to be completely submerged under the water, so you need to weigh it down with something. I usually lay some plastic wrap over the top of the cabbage and then put a plate top. Weigh your cabbage to see how much salt you should use. Remove the outer leaves of your cabbage and any that are damaged.

So that is going to wrap this up for this exceptional food sauerkraut made with a head of cabbage and on-hand ingredients recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!