Sauerkraut salad with cranberries

2 servings

10 minutes

Cabbage salad with cranberries is a vibrant combination of sour, tart, and spicy flavors embodied in a simple yet elegant appetizer. Sauerkraut, historically valued for its health benefits, adds freshness and a slight tang to the dish while cranberries contribute a subtle berry note that highlights the contrast of flavors. The light aroma of garlic and the heat of black pepper make this salad rich and balanced, while oil adds smoothness and completeness. This dish perfectly complements meat and fish appetizers, serves as an excellent side dish, and is ideal for a winter table reminiscent of traditional Russian preparations. It can be served as an independent dish or as an addition to the main course, bringing warmth and richness of flavors to the meal.

Energy value per serving

• Calories: 314.4
• Proteins: 3.9g
• Fats: 28g
• Carbohydrates: 13.8g

Ingredients

• Cranberry: 10 g
• Sauerkraut: 250 g
• Unrefined sunflower oil: 2 tbsp
• Milk thistle oil: 1 tbsp
• Red onion: 0.5 head
• Garlic: 4 clove
• Ground black pepper: 0.5 tsp

Cooking steps

1. Wash and dry the cranberries.

   Required ingredients:

   • Cranberry: 10 g

2. Then chop it finely.

   Required ingredients:

   • Cranberry: 10 g

3. Place the cabbage in a deep bowl.

   Required ingredients:

   • Sauerkraut: 250 g

4. Add cranberry.

   Required ingredients:

   • Cranberry: 10 g

5. Chop the onion finely.

   Required ingredients:

   • Red onion: 0.5 head

6. Add onion to the salad.

   Required ingredients:

   • Red onion: 0.5 head

7. Chop 2 cloves of garlic finely.

   Required ingredients:

   • Garlic: 4 cloves

8. Add to the salad. Squeeze the other 2 cloves through a press.

   Required ingredients:

   • Garlic: 4 cloves

9. Mix

10. Sprinkle with pepper and dress with oil.

    Required ingredients:

    • Ground black pepper: 0.5 teaspoon
    • Unrefined sunflower oil: 2 tablespoons
    • Milk thistle oil: 1 tablespoon

11. Mix and serve.