Quick Cooking "Sauerkraut"
Pickled Rose’s Fine Art Friday (#PRFAF) back again with more art and food to get your weekend started. This week’s art is inspired by my quick cooking “sauerkraut”. I know what you’re going to say- “sauerkraut isn’t cooked, it’s fermented!”. Duh! This is why I used air quotes. This is not a traditional sauerkraut by any means, and while I think homemade fermented sauerkraut is amazing and that everyone should try to make their own, there are times when a quick substitute can be just as delicious. It may not have all the gut boosting bacteria that fermented foods can provide, but it will be sour, and krauty (is that even a word?) and fulfill all your sauerkraut needs in a fraction of the time.
Quick Cooking Sauerkraut
1 lb green or red cabbage, sliced thin
1 Tbsp Diamond Crystal kosher salt
2 Tbsp avocado oil
1 tsp yellow mustard seed
1 tsp caraway seed
1/3 C champagne vinegar
1/3 C apple cider vinegar
Massage salt into cabbage. Let sit for 30 minutes. The cabbage should look sweaty like it just came back from the gym. Rinse cabbage under water to remove salt, and drain in a colander. In a large sauté pan, heat oil over medium high heat. Add mustard and caraway seeds, and cook for 2-3 minutes or until fragrant. Add cabbage and sauté for 2 minutes until it starts to wilt. Add vinegar and cook until the liquid has almost completely evaporated, approximately 15-20 minutes. Be sure to stir the mixture frequently so that it doesn’t brown. If the liquid is evaporating faster than the cabbage is wilting, turn down the heat slightly. You want soft, wilted, pale cabbage, no caramelization. Season to taste with salt and pepper.