Sauerkraut Salad
The Bulgarian winter salad from the sauerkraut barrel — whole-leaf sauerkraut cut into fine ribbons and dressed with sunflower oil reddened with sweet and hot paprika; a fixture of the table from Christmas Eve until spring.
Ingredients
Ingredients
- 500 g sauerkraut, from whole fermented leaves
- 0.5 onion, thinly sliced
- 4 tbsp sunflower oil
- 1 tsp sweet paprika
- 0.5 tsp hot paprika or chilli flakes
Nutrition (estimated)
high confidenceRecipe total: 749 kcal · P 9.7g · C 44.2g · F 62.5g
Estimated from 5 of 5 ingredients
Approximate estimate, calculated from the ingredients.
Video
Steps
Steps
- 1Lift the sauerkraut from its brine and squeeze it lightly. If it is very salty or sour, rinse it quickly under cold water first.
- 2Roll the leaves up and cut them into fine ribbons, 2–3 mm wide, then cut across into 4–5 cm lengths. Put them in a bowl with the onion.
- 3Stir the sweet and hot paprika into the oil in a cup and leave for 5 minutes, until the oil turns red. This way the paprika spreads evenly instead of clumping on the cabbage.
- 4Pour the red oil over the sauerkraut, toss well and taste: it rarely needs salt. Serve cold.
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Questions and answers
How long does Sauerkraut Salad take to make?
About 10 minutes.
What ingredients do you need for Sauerkraut Salad?
5 ingredients: sauerkraut, onion, sunflower oil, sweet paprika, hot paprika or chilli flakes.
How many servings does this Sauerkraut Salad recipe make?
4 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Sauerkraut Salad?
About 187 kcal, with 2.4 g protein, 11 g carbohydrate and 15.6 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Sauerkraut Salad recipe suit?
It is vegan and gluten-free.
What cuisine is Sauerkraut Salad?
Sauerkraut Salad comes from Bulgarian cuisine.
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