6 cups thinly shredded cabbage
2 tbsp granulated sugar
1 tbsp Dijon mustard
3 cup plain white vinegar
1 tbsp toasted caraway seeds
In a large Dutch oven with a lid, toss all of the ingredients together.
Cover and simmer over very low heat for 30 minutes. Stir well and
cover for another 30 minutes, repeat this process until all of the
cabbage is cooked, about two hours total.
Pairs Well With
This is a much quicker way to get homemade sauerkraut. No long wait.