There is a special place in my heart for store-bought sauerkraut that is simmered with beer and brisket. My mom serves it every New Year’s Day with said brisket and buttery smooth mashed potatoes. I’d devour fork-full after fork-full of pillow soft potatoes smothered in tangy sauerkraut. Talk about comfort food.
This sauerkraut tastes nothing like the beer and beef broth kind of my childhood, but it is tangy and crunchy and satisfying all the same. I ate mine topped with a decadently runny fried egg, but it’d also go well alongside sloppy joes or barbecued anything. Light and versatile, it’s the perfect summer side dish.
2 tablespoons light olive oil
1 onion, thinly sliced
2 cloves garlic, chopped
3 cups shredded cabbage
1/2 teaspoon salt
1 tablespoon white sugar
1/2 teaspoon red chili flakes
3/4 cup vegetable stock or water, divided
2 teaspoons white wine vinegar
Heat oil in a deep non-stick skillet or large wok over medium heat. Sauté onion until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add cabbage, salt, sugar, and chili flakes and sauté, stirring occasionally, until starting to wilt, about 3 minutes.
Deglaze the pan with 1/2 cup stock or water, scrapping up any brown bits from the onions. Turn the heat down to low, and simmer until the liquid is nearly evaporated, about 6-8 minutes. Add the remaining stock or water and repeat until reduced by half. The cabbage should be cooked through but not mushy. Stir in the vinegar and remove from the heat. Serve immediately.
Sauerkraut will keep for up to a week in the fridge.
Recipe adapted from Big Girls Small Kitchen.