|This dish does not requirement fermentation|
I love this dish for its convenience which can be whipped out at the shortest notice. And did I mention it looks pretty too ?
This recipe packs a punch and you are either for it or against because it has such a strong character. The vinegar mimics the fermented cabbage while the raisins which substitutes the usual juniper berries makes this dish rather kid friendly. I have not decided how to categorize it, a pickle or a salad. Whatever it is, it goes mighty well with rich meats such as pork knuckle.
1/4 head of cabbage
1 granny smith apple
1/4 cup raisins
1 medium red onion
1 cup cider vinegar
1 T olive oil
2 T brown sugar
Finely shred cabbage. In a microwavable bowl, microwave for 2 minutes to rid the cabbage of raw smell. Let cool.
Peel and core apple. Cut apple to thin slivers. Do the same for the onion.
Over medium heat, cook all the ingredients and cook until the onion appears visibly soft. Season with salt and pepper.
Drain off liquid and transfer sauerkraut to a serving bowl.
Serve warm with fish or pork knuckle.