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Nutrition Facts
Serving Size 1 (238g) Recipe makes 4 servings
Calories 100
Calories from Fat 35		(35%)
Amount Per Serving		%DV
	Total Fat 3.9g	6%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 535mg		22%
Potassium 590mg		16%
Total Carbohydrate 15.9g		5%
	Dietary Fiber 6.3g	25%
	Sugars 7.8g
Protein 2.9g		5%
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Sunny Sauer-Cabbage

Recipe #245730 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Kitty Z
Aug 10, 2007

This started out as leftovers, but looked so pretty cooking up, and tasted so nice, that I had to post it here. The ribboned carrot turns plain old cabbage beautifully golden, hence the "Sunny" part of the recipe. Sauerkraut gives this a bit of vinegary bite that is a great match for main dishes with sweet sauces or marinades.

SERVES 4 -6 (change servings and units)

Ingredients

1/2 small cabbage
4 large carrots, peeled
1-2 tablespoon olive oil
2 teaspoons caraway seeds
2-4 garlic cloves, minced
2 cups sauerkraut, mostly drained

Directions

1
Core cabbage and cut into 1 cm wide ribbons.
2
Use a vegetable peeler to make long ribbons from the carrots (the cores will be difficult to ribbon; reserve for other use).
3
Heat olive oil in a large frying pan. Add caraway seeds and cook for a few seconds, until their color starts to change.
4
Add garlic and cook for 30 seconds, then add cabbage. Cover and cook 5 minutes, until cabbage is slightly softened (but still crisp).
5
Mix in carrots and sauerkraut, re-cover, and cook until carrot ribbons are tender (one to two minutes). If there is excess liquid, cook uncovered in this step, until liquid is evaporated.