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.


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