Quick Fresh Sauerkraut - cooking recipe

Ingredients

1 tablespoon olive oil
1 small onion, sliced thin
2 (10 ounce) packages of shredded green cabbage or 1 medium green cabbage, shredded
1 1/4 cups cider vinegar
1/2 cup apple cider
1/2 cup water, to taste (use less water if you like it more tangy)
1 tablespoon kosher salt
1 teaspoon caraway seed (optional)

Preparation

Heat oil in pan over medium-high heat and cook onion, stirring constantly, until it begins to soften and turn translucent.
Add cabbage, cider, vinegar, water, salt and caraway seeds and bring to a boil.
Cover, reduce heat, and simmer for approximately 30 to 45 minutes, until the cabbage is tender. Add a little water if it gets too dry.
This can be kept in the fridge for 2 weeks.