Salad of pickled cabbage with beets and garlic

2 servings

7 minutes

This salad of fermented cabbage with beetroot and garlic is a true symbiosis of vibrant flavors and benefits. Its origins trace back to the traditions of fermented products widely found in Slavic cuisine. Fermented cabbage adds a pleasant sourness to the dish, while sweet beetroot complements it with softness and rich color. Garlic brings a spicy note that enhances the aroma. The dressing made from thistle oil and olive oil highlights the natural flavor nuances, while sumac adds a light citrus tang. This salad is not only delicious but also incredibly healthy: it is rich in vitamins, boosts immunity, and supports digestion. Perfect as a standalone dish or a side to meat. Light, fresh yet deep and rich – it will surprise even the most discerning gourmets.

Energy value per serving

• Calories: 217.2
• Proteins: 3.2g
• Fats: 18.9g
• Carbohydrates: 10.6g

Ingredients

• Sauerkraut: 250 g
• Boiled beetroot: 0.5 pc
• Garlic: 2 clove
• Milk thistle oil: 1 tbsp
• Extra virgin olive oil: 1 tbsp
• Ground black pepper: to taste
• Sumac: to taste
• Sea salt: to taste

Cooking steps

1. Place the sauerkraut on a plate.

   Required ingredients:

   • Sauerkraut: 250 g

2. Chop the garlic finely.

   Required ingredients:

   • Garlic: 2 cloves

3. Add it to the cabbage.

   Required ingredients:

   • Garlic: 2 cloves

4. Cut the beet into small slices.

   Required ingredients:

   • Boiled beetroot: 0.5 piece

5. Send her to the salad.

   Required ingredients:

   • Boiled beetroot: 0.5 piece

6. Season with black pepper.

   Required ingredients:

   • Ground black pepper:  to taste

7. Grease with thistle oil.

   Required ingredients:

   • Milk thistle oil: 1 tablespoon

8. Then add olive oil.

   Required ingredients:

   • Extra virgin olive oil: 1 tablespoon

9. To salt.

   Required ingredients:

   • Sea salt:  to taste

10. Mix and serve. Add sumac at the end.

    Required ingredients:

    • Sumac:  to taste