Spicy Sauerkraut Salad with Fragrant Oil
2 servings
7 minutes
A spicy salad of fermented cabbage with aromatic oil is a traditional dish of Russian cuisine that combines simplicity and rich flavor. Its origins trace back to peasant cooking, where cabbage was a staple of the winter diet. The sour freshness of fermented cabbage pairs wonderfully with the softness of red onion and the spiciness of garlic. Unrefined sunflower oil adds depth of flavor and a rich aroma to the salad, while black pepper adds a hint of heat. This salad is perfect as a standalone dish or as a side to meat and fish. Thanks to beneficial probiotics, it positively affects digestion and strengthens immunity. It is best served slightly infused so that the flavors can meld and fully develop.
1
Prepare the ingredients. The cabbage should sit at room temperature for a while.
- Sauerkraut: 250 g
2
Clean the onion.
- Red onion: 1 head
3
Then chop finely.
- Red onion: 1 head
4
Add onion to the cabbage.
- Red onion: 1 head
5
Chop the garlic finely.
- Garlic: 1 clove
6
Add garlic to the other ingredients.
- Garlic: 1 clove
7
Pour the salad with unrefined sunflower oil.
- Unrefined sunflower oil: to taste
8
Add a little pepper. Mix and let it sit for about 10 minutes.
- Ground black pepper: to taste
