Label
All
0
Clear all filters

Claire Criscuolo

Red Cabbage and Onion Sauerkraut

Rate this recipe

Preparation info
  • Makes about

    8 cups

    • Difficulty

      Easy

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.

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 medium red onion, cut in half and sliced thin
  • ½ small head

Method

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title