When chopping cabbage for this easy kraut side dish, cut pieces bite-size for neater eating.
In a small skillet or saucepan toast the mustard seeds over medium-low heat, stirring constantly, for 2 minutes or until fragrant. In a large bowl combine shredded cabbage, white wine vinegar, garlic, sugar, salt, and the toasted mustard seeds. Cover and chill in the refrigerator 2 to 24 hours. Makes about 2-1/2 cups.