Rick Stein's Easy Sauerkraut

This quick cook sauerkraut is a short cut to the real thing, and any leftovers can be stored in an airtight jar in the fridge for up to two weeks.

Ingredients

For the sauerkraut

• 1 tbsp rapeseed oil
• 1 small onion, thinly sliced
• 1 medium white cabbage (about 750g/1lb 10oz), very thinly shredded
• 125ml/4fl oz apple cider
• 200ml/7fl oz cider vinegar
• 1 tbsp fine salt
• 1 tsp caraway seeds

Method

1. For the sauerkraut, heat the oil in a pan over a medium–high heat. Fry the onion, stirring constantly, until soft and translucent. Add the cabbage, cider, vinegar, 100ml/3½fl oz water, salt and caraway seeds and bring to a boil. Cover and reduce the heat, then simmer for 45 minutes, or until the cabbage is tender. Keep an eye on it, if it looks as though it’s drying out too much, add a little water.