This recipe falls into our outdoor pantry staples. It tastes bomb on its own & is the perfect addition to our campfire Beer 'n Brats. We love a good fermented sauerkraut but that takes a bit of time and this guy can be ready in a pinch. We use Bragg's Apple Cider Vinegar which is a healthful addition to the beautiful red cabbage full of its own abundant health benefits.
1/2 head of red cabbage
1 cup bragg's apple cider vinegar
1/2 cup water
2 tablespoons of real salt
1 tablespoon fresh cracked pepper
1. Cut cabbage into quarters, remove core, cut cabbage thinly.
2. Pour apple cider vinegar, water, real salt & pepper into a pot. And bring to a boil.
3. Once it reaches a boil, add sliced cabbage and simmer on medium-low for about 10 minutes.
4. Remove from heat allow to cool. Place cabbage and liquid in canning type glass jar. Will store & stay fresh in fridge for at least a week.