Jose O'Connor's Sauerkraut
2 ingredients
openrecipes
The key to success with this recipe from Chef Jose Alvarado is to recruit a helper or two—and give them a “cut” of the finished sauerkraut. What to do with all this kraut? Try the chef’s recipes for Grilled Reuben Sandwiches and Upstate Shoo-Kroot (see related recipes at left).
Estimated Nutrition (whole recipe, rough)
22
Calories
1g
Protein
0g
Fat
5g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 35 lb. green cabbage, trimmed, outer leaves removed, cored and quartered
- 3/4 cup canning salt (any store-bought brand that is not iodized)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes