Shared by Chef Russ
Baggie together onion and cabbage. In small bottle put vinegar. In tiny baggies keep separate, brown sugar, S&P, caraway seeds, and potato flakes. Use shelf stable knockwurst (vacuum packed) or a high quality smoked sausage which does not need refrigeration.
On the Trail:
Combine onion, cabbage, brown sugar, vinegar in pot. Cover with water. Chunk up knockwurst and add to pot. Bring to a boil covered and let sit for 10 minutes. Add caraway seeds, S&P and potato flakes if needed.
Shelf stable bacon and/or dried apples can be added at the end. If you have a fire, cook knockwurst on stick and add at the end.
Chef Glenn's Comments:
If you don't want to carry vinegar, you could dehydrate sauerkraut and use in place of or in addition to the cabbage.
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