Sunday, May 21, 2017

Crunchy, tangy tasing, quick-cooking sauerkraut

Crunchy, tangy tasting, quick-cooking sauerkraut in 10 minutes. 
All you need is half a head of fresh cabbage and a few simple ingredients.

Here's the recipe:
  • 1/2 head of a medium-sized fresh cabbage
  • 2 Tbsp. champagne vinegar
  • 1 Tbsp. verjus ( juice from sour grapes or crab-apples)
  • 3/4 to 1 Tbsp. sugar
  • Salt and pepper to taste
Cut out and discard cabbage core. Thinly slice the leaves.
In a medium pot, combine cabbage, vinegar, sugar, verjus, and 1/4 cup of water. Season with salt and pepper.
Once the water starts boiling, mix the cabbage well, and turn off heat. Transfer to a bowl and let it marinate for 10 minutes. Stir occasionally and season with a tinge of salt and pepper.

Sunday, May 7, 2017

Red cabbage and cucumber slaw. Easy, tasty slaw in just 10 minutes start to finish


  1. 1/2 head of a medium red cabbage,  diced
  2. 2 small cucumbers, chopped or diced. 
  3. 1/2 tsp. sugar
  4. 2 tspns. olive oil
  5. Crushed black pepper
  6. 1 Tbsp. white vinegar
  7. 1/2 tsp. salt
In a medium bowl, combine the cabbage, cucumber, the sugar, vinegar, and olive oil. Season with salt and pepper. Set aside the marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

To give it a slightly different taste, a few pieces of finely chopped green onion will do the trick.

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