Red Cabbage and Onion Sauerkraut

Preparation info

  • Difficulty


  • Makes about

    8 cups

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Make this topping for your next cookout and enjoy the flavors while knowing that you’re eating a healthful dose of antioxidants, too.


  • 2 teaspoons extra-virgin olive oil
  • 1 medium red onion, cut in half and sliced thin
  • ½ small head red cabbage, cut in half, cored, and sliced thin
  • 1 tablespoon whole caraway seeds
  • Salt and pepper
  • ¼ cup Dijon mustard
  • 2 pounds sauerkraut, packaged or canned, including juice


Heat the oil in a 4-quart pot over medium heat. Add the red onion, cabbage, caraway seeds, and a little salt and pepper. (Make sure you use only a little salt; the sauerkraut that you’ll be adding later is salty.) Stir to coat the vegetables with the oil. Cover and cook for about 10 minutes, stirring occasionally until the cabbage and onions are wilted but still have a crunch. Stir in the mustard, mixing well. Add the sauerkraut and stir to combine. Cover and continue cooking for about 4 minutes, stirring occasionally, until heated through. Taste for seasonings.