Quick Sauerkraut

Name: Quick Sauerkraut
Total time: 30 min
Yield: 4
Ingredients: 1 large cabbage head, cut into strips; 2 tablespoons of water; 1 tablespoon of salt; 3 tablespoons of olive oil; 2 crushed garlic cloves; 2 chopped onions; 1 teaspoon of dried thyme; 2 sprigs of fresh parsley; 12 whole black peppercorns; 1/4 cup of grated ginger; 2 cups of dry white wine; 1 tablespoon of all-purpose flour; 1/2 tablespoon of lemon juice; 1/4 cup of heavy cream

1
1 large cabbage head, cut into strips
2
2 tablespoons of water
3
1 tablespoon of salt
4
3 tablespoons of olive oil
5
2 crushed garlic cloves
6
2 chopped onions
7
1 teaspoon of dried thyme
8
2 sprigs of fresh parsley
9
12 whole black peppercorns
10
1/4 cup of grated ginger
11
2 cups of dry white wine
12
1 tablespoon of all-purpose flour
13
1/2 tablespoon of lemon juice
14
1/4 cup of heavy cream

Ingredients

1
1 large cabbage head, cut into strips
2
2 tablespoons of water
3
1 tablespoon of salt
4
3 tablespoons of olive oil
5
2 crushed garlic cloves
6
2 chopped onions
7
1 teaspoon of dried thyme
8
2 sprigs of fresh parsley
9
12 whole black peppercorns
10
1/4 cup of grated ginger
11
2 cups of dry white wine
12
1 tablespoon of all-purpose flour
13
1/2 tablespoon of lemon juice
14
1/4 cup of heavy cream

Directions

1
In a pot, combine the water and salt and bring to a boil
2
Add the chopped cabbage and boil for 2 minutes
3
Drain and reserve
4
Heat the olive oil in a pan and sauté the garlic and onions until golden brown
5
Add the thyme, parsley, peppercorns, and ginger
6
Mix in the white wine mixed with flour, then add the dissolved lemon juice and heavy cream
7
Stir vigorously and remove from heat
8
Dress the boiled cabbage with the sauce and serve immediately.