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.
Return to Your Best Backpacking Recipes
Share this page with friends on social media.
Free with Trail Bytes subscription.