Red Cabbage Sauerkraut

Red Cabbage Sauerkraut

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 10 servings 1x


Our homemade red cabbage sauerkraut gives grilled hot dogs a beautiful grown up twist. This is a fresh sauerkraut that only takes 15 minutes to make!


Units Scale
  • 1 medium head of red cabbage
  • 1 large onion
  • 1 Tbsp. olive oil
  • 1 and 1/2 cups cider vinegar
  • 1 cup water
  • 1 Tbsp. sugar
  • 3 tsp. salt, divided
  • 1 tsp. caraway seeds (optional)


  1. Cut off the stem end of the cabbage. Cut the cabbage in half and cut out the core from each half.
  2. Thinly slice the remaining cabbage.
  3. Thinly slice the onion.
  4. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, 3 minutes.
  5. Add the cabbage, cider vinegar, water, 2 teaspoons of the salt, sugar, and caraway seeds (if using).
  6. Increase heat to high. Use tongs to stir well. Cook and stir for 5 minutes.
  7. Add the remaining teaspoon of salt. Stir. Cook and stir until cabbage is wilted a bit but still has some texture, another 3-4 minutes.
  8. Drain off liquid and serve hot or cold.