Gimme a little more at home

Signature Sauerkraut Recipe

St Coco's signature Sauerkraut Recipe

(As featured on the Bratwurst Benedict)

1 head of red cabbage sliced

2 brown onion peeled and sliced

3 green apples core removed and sliced

1 teaspoon of fennel seeds toasted to release the oils 

2 Tablespoons of salt flakes

200ml water

200ml red wine vinegar 

50ml olive oil

On a medium heat add onion and olive oil to the pot and sweat down till transparent.

Add sliced apple and fennel seeds than sweat down for another 3 minutes.

Add cabbage, water and red wine vinegar, give the pot a good mix and pop a lid on top. On a very low heat cook slowly for around 1 and a half hours or till the cabbage is soft. Don’t forget to stir every 20mins.

Eat straight away on toast or a side with your favorite vegan sausages and mash. 

Will store in a air tight container in the fridge for 1 week.