This recipe is a very quick version of sauerkraut, and do not include the original fermentation process which add probiotic benefits.
Red cabbage is a nutritious and delicious vegetable that has become very popular throughout the world for a number of reasons. Not only is it very good for the body, but it also adds flavor and flair to a wide variety of dishes. One of the main reasons why red cabbage is such a popular vegetable addition to meals is the wealth of phytochemicals, antioxidants, nutrients, vitamins, and minerals.
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750g Red Cabbage
2-3 Dried Figs (depends on preferred sweetness)
3-4 tsp Apple Cider Vinegar
1 tbsp Cumin Seeds
1. Clean the cabbage and apples.
2. Slice the cabbage and cut the apples and figs.
3. Place in layers into a medium size saucepan, with the cumin seeds
4. Add the apple cider vinegar. Mix to combine and put it on low heat and let simmer for around 45minutes.
The Sauerkraut can be stored in the fridge for 7-10 days and be served both warm and chilled.
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