Stovetop Sauerkraut

I had a couple mason jars in the work kitchen cabinet, and when I went to make my parfait yesterday they were both gone.  So I had to make a breakfast bowl parfait.  Chobani (2) topped with blackberries and banana, 1/4 cup granola (3) and a drizzle of sugar free syrup.

It it was such a gorgeous day yesterday I didn’t want to come back to the office.

That’s the Pritzker Pavilion that my Mom and I were at the night before last – so pretty! I walked around Maggie Daly park too – and walked right on by the free Talenti they were handing out!

Lunch was a leftover bunless burger with hummus and veggies and fruit for 9 points.

For some reason I was super tired last night.  Both Hannah and Jacob are getting over colds, and I just felt achy so I took it easy last night – no insanity or the gym!

What I did do was make this super delicious stovetop sauerkraut from my friends Alison and Cameron’s garden. So pretty!

 

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Stovetop Sauerkraut

A super quick and simple kraut that's ready in 10 minutes.

Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 4 People
Author Biz

Ingredients

  • 4 Cups Red cabbage
  • 1 Tbs Dijon mustard
  • 1 Tbs Garlic
  • 1/4 Cup Apple cider vinegar
  • 1/2 Tsp Salt
  • 1 Tbs Brown sugar

Instructions

  1. In a large skillet sprayed with Pam, start to sauté the cabbage.  In a mixing bowl add remaining ingredients and mix well - pour over red cabbage, reduce heat to medium low, cover and cook 8-10 minutes.

I grilled pork on Sunday night and made a pork slider for dinner with this cabbage – it was so good I’m having it for lunch today.

Photo credit goes to Hannah.  Thanks Hannah!  I feel fine today, so watch out Fitbit challenge friends, I only had 13,000 steps yesterday!

I’m blogging from my phone this morning because I was having technical difficulties – so this post will be short and sweet – like me! 

Make it a great day!

 

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