As a kid, I only knew sauerkraut as something that the adults put on beer brats (add to that – as a Sconnie – didn’t know there were any other kind of brats besides beer brats in this world).  The requirement of trying all foods found sawerkraut a bit too sour for my young pallet.

As years went by and my pallet evolved, I was excited to discover new appreciation for those things I remembered from childhood.  The experience was even better when creating a dish that is this simplistic and delicious.

I have not attempted the long-term fermented sauerkraut.  I will leave that to my dad (he gifted us some of that this winter). 

What I want to share about this quick sauerkraut is that it addicting, even while making it.  It began with tasting along the way until it hit the desired sour and sweet combo while retaining its texture.  It ended with me I continuing to taste more often than needed because it is that good.  I believe it is the apple cider vinegar that gives a little sweet to the sour that I wasn’t found of as the kid.

The sauerkraut was kept in the fridge for a few days before making the sandwiches, but it didn’t affect texture or flavor.  It is fantastic sauerkraut for a bold sandwich. 

Quick Sauerkraut

Ingredients:

• 1 lb shredded cabbage
• 2 cloves garlic, peeled and smashed
• 1 Tbls salt
• 1 Tbls white sugar
• 4 oz apple cider vinegar
• 2 oz water

Preparation:

Place vinegar, water, salt, and sugar in a large pot over med-high heat. Stir occasionally while pot heats up until sugar and salt are dissolved. Then add cabbage and garlic. Keep over heat, stirring frequently, until cabbage has wilted and most of the liquid is almost gone. This can take 30-45 minutes.

Remove from heat and let cool. Place in storage jars and store in the fridge. Use within 1-2 weeks.

Rueben Sandwich

Ingredients: (for 2 sandwiches)

• 4 slices bread – a pumpernickel rye or wheat are great options
• 2 thick cut or 4 thin sliced Swiss cheese slices
• 2 oz shaved corned beef or pastrami slices
• 3-4 Tbls Thousand island dressing
• 1/2 cup quick sauerkraut

Preparation:

Butter the outside of each slice of bread, and stack the buttered side together to start building the sandwich. The order is thousand island dressing, shaved meat, sauerkraut, Swiss cheese, and more thousand island dressing. 

Heat a skillet over medium heat and lift the sandwich separating the two buttered slices of bread. Place the buttered side with all ingredients in the pan and set the other slice of bread on top, with the buttered side up. Slowly warm the sandwich and toast the bread. After about 3-5 mins (depending on your heat), flip the sandwich over and toast the other side for approximately another 3-4 minutes. 

When done, remove from pan and serve. I like slice in half and serve with a little extra sauerkraut and dressing on the side. 

Happy Wilting Cabbage & Crunchy Sandwiches!

*Recipe an adaptation of many recipes seen online.  Can be modified by adding other spices, onion, substituting white vinegar.  Play with it to make it your own.