Lunch: Sausage Schnitzel with Quick Sauerkraut
Ingredients
2 tablespoons canola oil
1 small head savoy cabbage, shredded
3/4 cup German beer
1 tablespoon mustard seeds
1/4 cup cider vinegar
2 tablespoons brown sugar
Instructions
Add the oil to a large skillet over medium heat. Drop in the cabbage and saute for a few minutes until the greens have slightly wilted. Add the remaining ingredients to the pan and cook until the liquid has reduced by half and cabbage is tender but still has a slight crunch. Set aside.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
