"This will keep in your refrigerator for up to three days."
1/2 head red cabbage, thinly sliced
2 tablespoons olive oil
1/3 cup garlic, minced
2 teaspoons caraway seeds
2 teaspoons yellow mustard seeds
1 cup cider vinegar
salt
black pepper
In a large saucepan, heat olive oil over medium heat. Add the garlic and cook until fragrant but not browned, about 1–2 minutes. Add the cabbage, caraway seeds, mustard seeds, and vinegar to combine.
Lower the heat to low and continue to cook for about 10 minutes.
Transfer the sauerkraut to a bowl and season with salt and pepper to taste. Serve warm or chilled.