Quick sauerkraut

By Rodney Bowers
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Delicious, sour and everything you need to make your Oktoberfest celebrations just right.



  • 1 head green cabbage outer leaves removed, halved, cored, and th
  • 1/2 cup distilled white vinegar
  • 1 tablespoon sugar
  • 1 bay leaf
  • 1 tablespoon coarse salt


  1. In a medium saucepan, combine cabbage, bay leaf, sugar , vinegar, salt, and 1 1/4 cups water.
  2. Cover, and cook over medium heat stirring until cabbage is tender, do not color. Add a little more water if the bottom starts to brown.
  3. To store, refrigerate up to two weeks.

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