Grilled Apple and Cabbage Sauerkraut
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 195
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 41
- Dietary Fiber
- 5
- Sugar
- 35
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 622
- Total: 4 hr 25 min (includes pickling time)
- Active: 25 min
Ingredients
1 small head green cabbage, shredded
1 1/2 cups apple cider vinegar
3/4 cup granulated sugar
2 tablespoons pickling spice, wrapped in a cheesecloth pouch
Kosher salt
2 Granny Smith apples
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
Directions
- Place the shredded cabbage in a large, heat-proof mixing bowl. In a medium saucepan, combine the vinegar, sugar, pickling spice, 2 teaspoons salt and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar and salt, then pour the mixture over the cabbage. Set a plate on top of the cabbage to weight it down. Refrigerate and leave to pickle for 4 hours.
- Preheat a grill or grill pan to high. Quarter the apples and cut out the cores. Toss the apples in a bowl with the lemon juice and olive oil and season with salt and pepper. Grill the apples for 1 minute on each side to achieve nice grill marks. Set the apples aside to cool, then cut them into dice.
- When the cabbage is ready, drain it well and return it to the bowl. Fold in the grilled apples and serve.