This is the perfect side dish for an Easter ham or you’ll find it just dreamy atop potato pancakes! This takes no time at all to prepare and while it’s not actual sauerkraut, it has the sour element we all love from the real fermented stuff and some nice flavour components from the toasted caraway and caramelized onion.
Start by shredding 1/2 large head of green cabbage finely, and 1 large yellow onion.
In a big ‘ol cast iron pan get some oil (or even bacon drippings) warming on medium heat.
Toast 2 tbsp of whole caraway seeds in the oil along with 2 tbsp ground peppercorns, until aromatic (about 3 minutes)
Add the sliced onion and cook until translucent before adding cabbage. Toss cabbage quickly in the onion oil and seasoning and allow to cook down for about 10 minutes, stirring often. You may need to add additional oil to keep the cabbage from burning.
Add 1/2 cup of malt vinegar and a hearty sprinkle of nice sea salt.
serve and enjoy!