The perfect topping for a grilled Bratwurst or a classic Reuben sandwich.

Inspired by Martha Stewart

Makes 6 cups


  • 1 head of cabbage
  • 1 T coarse salt
  • ½ c distilled white vinegar


  1. Discard any torn or damaged outer leaves of the cabbage, and cut the core out.
  2. Rinse your cabbage by letting water flow through the hole where the core was and wash the leaves.
  3. Shred the cabbage by slicing thinly,  and place it in a large bowl.
  4. In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover, and cook over medium heat, stirring occasionally, until cabbage is tender, 30 to 35 minutes (if bottom of pan starts to brown, add 1/4 cup more water). To store, refrigerate up to 2 weeks.