IMG_1320 2.jpgThis recipe is my new jam! Not a fan of cabbage? Don’t know what to do with cabbage? Try this recipe! It’s sweet and savory and it is so easy to make, especially after a long day. It also keeps well for meal prep. My husband loves sauerkraut. I mean LOVES it. I have discovered I like it as well after devouring it each time we visit Germany. The problem is I haven’t been able to recreate that perfect German sauerkraut. So until I find the perfect way to make it, this is a close substitute. We have been eating this every day lately. Give it a try!


2Tbs Butter
2 Red Apples
1/2 a Medium Cabbage
2 Tbs of Apple Cider Vinegar
1 Tbs of Balsamic Vinegar
1-2 Tsp Caray Seeds
Himalayan & Sea Salt to your liking



Heat your skillet over medium heat and add butter.

Add your onion and apple. If your apples are really soft, wait to add them when you add your cabbage. Cook until onions are translucent. Approximately 5 minutes.

Add in your cabbage and cook for about 2-3minutes more. Then add your Vinegars and cook for a few more minutes. I like my cabbage with a bit of crunch, but not raw. Up to you on the texture!

Season with your Caraway seeds, salt and pepper.

This is a Carbohydrate Side dish. I typically have 1-2 cups with whichever protein, and fat I chose to make. Can’t get enough!