Side dishe for 4
Tangy Sauerkraut Cabbage
$5.81for 485 minServes 4
Red cabbage, beetroot, and sauerkraut simmer in buttery mustard stock until tender and tangy.
Photo: bbcgoodfood.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Butter, 1.75 oz$0.40/oz typical | 1.75 oz | $0.71Typical price |
 | Cabbage, 1.5 lb$0.79/lb typical | 1.5 lb | $1.19Typical price |
 | Beets, 0.25 lb$1.99/lb typical | 0.25 lb | $0.50Typical price |
 | Broth, 11 oz$0.07/oz typical | 11 oz | $0.74Typical price |
 | Capers, 5.25 oz$0.45/oz typical | 5.25 oz | $2.38Typical price |
 | Fresh herbs (cilantro, a little$1.49 each typical | a little | $0.19Typical price |
| Total for the servings shown | $5.81 | ||
Swaps
- Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
Pantry staples you likely have
Mustard, mayo, ketchup
Not included in the cost.
- 85 minstart to table
- Mediumdifficulty
- 4servings as written
- $typical cost tier
GermanVegetarianLow-carbBudgetSide dishes
Typical price
$1.45 per serving$5.81 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 50 g butter
- 2 tbsp wholegrain mustard
- 1 small red cabbage finely shredded
- 1 beetroot peeled and grated
- 300 ml vegetable stock
- 150 g sauerkraut
- small handful of dill roughly chopped (optional)
Steps
- Melt the butter in a large Dutch oven over medium heat for 5 minutes.
- Stir in the mustard, cabbage, and beetroot, and cook for 10 minutes.
- Pour in the vegetable stock, then season with salt and pepper.
- Cover and simmer over low heat for 55 minutes.
- Stir in the sauerkraut and cook uncovered for 10 minutes.
- Fold in the dill and serve the cabbage hot.
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