Russian Style Pickled Cabbage Sauerkraut

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Russian Style Pickled Cabbage Sauerkraut

Russian Style Pickled Cabbage Sauerkraut

 Russian Style Pickled Cabbage Sauerkraut

This cabbage is always a hit. Its my take on a recipe from my husband's grandmother Svetlana. My entire family loves it and my friends often beg for me to make it. I love making this cabbage for all kinds of events and when we have guests visiting. The presentation of this cabbage on the counter also doubles as a beautiful centerpiece.

I even recall a story where my friend was a couple of minutes late to pick up her son because she was stuck in the car eating this cabbage. Yes this is a true story! I gave a good friend of mine a mason jar filled with this cabbage right before she was going to pick her son up from school. When she came to the school she parked and began eating the cabbage... She then called me and confessed that she heard the bell ring but she couldn't get out of the car cause she couldn't stop eating the cabbage.



  • 2 Cabbage Heads
  • 1 Carrot
  • 1 Garlic Head
  • 3/4 Gallon of Water
  • 1 Cup Apple Cider Vinegar
  • 1/2 Cup Sugar
  • 3 Tablespoons Salt


  1. Cut the cabbage heads into half, lay fat side down, cut roughly 5 wedges from each cabbage half.
  2. Cut the carrots into 1 inch rounds.
  3. Peel the garlic and split each clove in half lengthwise.
  4. Take a bowl or a large glass jar and begin layering. Cabbage, carrots, garlic... Cabbage, carrots, garlic... Repeat.
  5. To make the brine, bring the water, sugar and salt to a boil then turn off heat and add vinegar.
  6. Fill the jar of cabbage with the hot brine and make sure all the cabbage is covered.
  7. Leave it on the counter overnight and then place in the refrigerator.
  8. The cabbage will be ready to eat once it cools down in the fridge. It will keep in the refrigerator for at least 2 weeks.

Priyatnogo Appetita!

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