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Emergency Sauerkraut Recipe

Ingredients

How to make it

  • Heat the fat in a 12-inch, lidded skillet over a medium burner, until sizzling.
  • Reduce the heat and add the coleslaw mix into the pan; sprinkle seasonings over and cover. If the coleslaw doesn't all fit in the pan initially, wait until some of it cooks down and then add the balance. Braise the mix, stirring and turning frequently to prevent scorching. Cook for about a 1/2 hour or until nicely caramelized.
  • Scatter the brown sugar over and drizzle with balsamic vinegar. Stir again and heat through.
  • NOTE: Good side dish as is, or for use in making Reuben Sandwiches or Brats 'n' Kraut.

Reviews & Comments 4

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  • 22566 13 years ago
    Gosh with the amounts given...will it serve 12?
    ~but~
    again,I guess you would'nt need as much with all the other
    Thank-you for this nice Emergency of a recipe.
    Kind Regards
    Joyce.
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  • windy1950 13 years ago
    Great idea with the red cabbage. I do this a lot with greens, switching them out, e.g. chard or beet greens for spinach. I shall try making this with the red cabbage and using the result, say with Brats 'n' Kraut on Buns. Teehee... another of my faves!! Thanks ;-)
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  • lovebreezy 13 years ago
    Another great one -- good job, again.
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  • ttaaccoo 13 years ago
    Brilliant! I love reubens with red cabbage sauerkraut I used to order in a restaurant in Healdsburg calif. This technique delivers in a jiffy! thank you, Windy
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