Fake-Out Kraut

You have have that moment when you are closing in on dinnertime, then realize you forgot to go pick up that one thing the store was out of when you initially went? Ever had that moment when you're trying to compensate for it, or at least work on something comparable?

Yeah. That happened to me. Probably more often that it should happen, but this was one of those times...

We were planning on having bratwurst for dinner. One of the the things we fix up with with our brats is kraut. Most have sauerkraut, but we enjoy a nice sweet kraut. However, when we did our weekly run to the store, the store was out of our sweet kraut! The horror!! So I'd planned on heading back to the store to pick some up...but just never got back out. Oops!

As I began to prep for dinner & making sure we had everything, it hit me we had no kraut. D'oh!
What was one to do? My hubby seriously wants his kraut with his brats!

Well, it hit me: I had some ingredients I needed to use that could work for some kraut! YAY!

I didn't use very much of the coleslaw mix I had gotten for the IRISH BACON & BEANS STEW the other night, and wasn't sure what I was going to make with the rest of the slaw mix. Could I make coleslaw. Sure. Could I save it for more toppings of something like tacos? Of course. But they are so predictable. But I might have to go ahead & resort to it.

But...
Kraut is tangy, fermented cabbage! Shredded cabbage!! I have shredded cabbage right now!!!

I did some research to see if I could make some quick kraut without having to take weeks & months to ferment it. I did find a couple of recipes to help me out. Whew! And I just happen to have some of the extra ingredients, too! YAY!

So I faked some kraut for our brats.

Here's what I did:

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FAKE-OUT KRAUT

Ingredients:

* 4 C coleslaw mix
* 1/4 C water
* 1/2 C apple cider
* 2 T white wine vinegar
* 3 T balsamic vinegar
* 1 T white vinegar
* 1 T EVOO (extra virgin olive oil)
* 1 small sweet onion, diced OR 1/2 C dried minced onion
* 1 1/2 T brown sugar (if you want sweeter kraut)
* 1/2 T granulated sugar (if you want sweeter kraut)
* 1/2 T salt (kosher or sea - I used sea salt since it's my fave to use)
* 1 T caraway seed (optional)


Directions:

~ In a medium saucepan, add the oil & allow to heat on medium high heat for a moment, then add the onion

~ If using onion, allow to cook thru until beginning to be translucent; if using dried minced onion, allow cook for just a moment as it reconstitutes a bit

~ Add in the water, cider, vinegars, salt and sugars (if using); bring to a boil

~ Lower the heat on the burner, then add in the coleslaw mix, about a handful at a time, with the caraway seed (if using) & stir to coat the cabbage

~ Allow to simmer on the lowered heat for about 30-45 minutes, stirring occasionally & then flattening the mixture down, with the back of your cooking utensil, to be more compact to resemble the pressing down during actual fermentation

~ The size of the cabbage will reduce by half, and if it appears to be drying out, keep adding a little more moisture to it: water or cider & a dash of vinegar (of choice)

~ Once it's reduced by half & looking like kraut, remove from the heat & get ready to serve


Yield: approximately 2 Cups - servings depend on how you use it

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It wasn't too bad & worked in a major pinch! Plus, the carrot & mixed cabbage made it a beautiful topping.

Grilled bratwurst on whole wheat bun, topped with
sweet pickle relish, fake-out kraut, honey mustard & shredded cheese

You can also use apple cider vinegar, too. If you want a richer color of this kraut, or if it's the only thing you have on hand, red wine vinegar could work, too.

So if you are needing kraut, but don't have weeks to ferment your own & want to make some on your own to hurry things along, here you go!

It would sure give a different option for your next Oktoberfest, or anytime, really! Amm-i-rite?

ENJOY!