- 1 lb. head white cabbage, thinly sliced
- 1/2 cup vinegar
- 3 Tbsp. water
- pinch of salt
- 1/4 tsp. caraway seed
- 1 tsp. sugar
- 3 Tbsp. oil
Bring vinegar, water, salt, caraway seed, and sugar to a boil. Pour over cabbage; cover and let set for 1/2 hour. Mix the oil into the kraut. Let it set in the refrigerator for 1 hour before serving.
By Robin from Washington, IA
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