I’ve been delayed with posting
1) Because I’m basically a slug covered in salt these days
2) I’ve been working like a dog on projects outside of this blog (which I hate when I allow other work to get in the way, sorry guys)
3) I’ve been watching West World and therefore my mood has gone from light and funny to dark and sad and I’M STUCKK hating the world and I think everyone is a robot.
But. But then. I found this. Well, I didn’t just like stumble upon the video, I actively searched for this skit because it literally makes me LOL and I’m dead. But the best kind of dead.
And this is extra hilarious for divorcees and single parents. Or actually just parents in general. Because sometimes I like to single you guys out.
But I don’t like to single you out forever. Trust me. Because this post is for everyone. Except Vegetarians. And people who hate cabbage.
So there is that.
Rotkraut, a 30 minute sauerkraut using red cabbage generously served over brats with a homemade sweet & spicy mustard. Fall comfort food if it wasn’t so damn hot out.
So I had originally named this “30 minute Sauerkraut” and thankful for my dedicated followers on social media, I instantly stood corrected and was told that a “quick sauerkraut” using red cabbage is by definition: Rotkraut. Same, but totally different. And you learn something new every day. So THANK YOU guys for helping a brotha out and not allowing me to make a total @#$ out of myself.
You can serve this over ANYTHING. If you’re vegetarian, serve it over potatoes! In fact.. maybe I’ll do a little potato rendition one of these days…..
The spicy + sweet mustard is totally optional, but I love the way it compliments the tanginess from the kraut & hardiness from the brat. Plus I always love a good condiment.
This kraut keeps for a good week or two in an air tight container in the fridge, which to me is awesome. So expect to throw it on top of every damn leftover you have, and expect it to only last a couple of days, if that.
- ½ head red cabbage, shredded (about 6 cups)
- 1 small sweet onion, chopped (or ½ large onion, such as a visalia)
- 1 tbsp olive oil
- 2 tsp salt
- 1 garlic clove, smashed
- 1 tsp caraway seeds
- ¾ cup apple cider vinegar
- 1 tbsp water (+ more for taste)
- ⅓ cup dijon mustard
- 1 tbsp horseradish cream
- 1 tbsp mayo
- 1 tbsp honey
- In a large pan with a lid, place over medium heat and add 1 tbsp olive oil.
- Next add your onions, and let cook until translucent, about 7 minutes.
- Add your smashed garlic and cook for about 30 seconds, or until fragrant. Next add your red cabbage, salt, caraway seeds, apple cider vinegar and water.
- Stir and bring to a boil and then lower heat to a simmer and cover for about 30 minutes, stirring every 10 minutes or so.
- Once finished, remove from heat and keep covered until ready to serve.
- In a small bowl add all ingredients and whisk together. Set aside.
- Take your cooked brats and serve generously with the rotkraut and drizzle with the sweet & spicy mustard. Eat immediately, and then eat more.