I love cabbage. There, I said it. I realize that may not be a popular opinion … buuuuuut if you’re here and reading this, I feel like I’m in safe, good company! Let’s commiserate on our favorites together. #MidwestStaple

After St. Patrick’s Day, I was left with a ton of cabbage. I’m never upset about the leftovers from St. Paddy’s meal. No way, no how. As we enter into spring, I look at leftover cabbage as the perfect complement to sausage, ribs, pork … lots of spring meal options.

So, let’s take cabbage and turn it into quick and easy sauerkraut.

Easy Sauerkraut

Ingredients:

1 head of cabbage
1 cup water
1/2 cup apple cider vinegar
2 tablespoons pickling salt (kosher works too)

Optional:

2 tablespoons caraway seeds
1/2 cup brown sugar

Instructions:

1. To a heavy-bottomed pot, add water, vinegar, salt, caraway seeds and sugar and bring to a simmer. Let salt dissolve.
2. As mix comes to a simmer, slice up the cabbage. My cabbage (pictured) was in leftover form so it’s already halfway there, but fresh, firm cabbage works just as well with this recipe but will take longer to become tender.
3. Cover pot with lid and let simmer. Stir periodically. Depending on the size of the cabbage and your preferred tenderness, it could take 30-60 minutes.

Dutch Ovens for Low and Slow Simmering

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