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Print Recipe
Sauerkraut Salad "Bavarian" Recipe
Winter salad with a spicy, sweet and sour taste and a little bitterness. In my opinion, a great addition to potatoes. But in the original recipe, it is recommended to serve with pork legs or ribs.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. The time is indicated without taking into account the cooking of the broth. Squeeze the cabbage from the excess juice, finely chop. Put in a small saucepan. Pour in the hot broth, add the Bay leaf and thyme. Simmer, under the lid, over a low heat for 30 minutes. then remove the lid, increase the heat and allow the remaining liquid to evaporate. Remove the Bay leaf.
    The time is indicated without taking into account the cooking of the broth.
Squeeze the cabbage from the excess juice, finely chop. Put in a small saucepan. Pour in the hot broth, add the Bay leaf and thyme. Simmer, under the lid, over a low heat for 30 minutes. then remove the lid, increase the heat and allow the remaining liquid to evaporate. Remove the Bay leaf.
  2. While the cabbage is stewing, cut the brisket and onion into small cubes. Fry the brisket in a dry pan first, then add the onion. And continue to fry until the onion is transparent.
    While the cabbage is stewing, cut the brisket and onion into small cubes. Fry the brisket in a dry pan first, then add the onion. And continue to fry until the onion is transparent.
  3. Mix the cabbage with the brisket. Season with salt and pepper and add sugar. Stir well.
    Mix the cabbage with the brisket. Season with salt and pepper and add sugar. Stir well.
  4. Add the chopped parsley, mustard, and mix. Put in a salad bowl and sprinkle with cumin seeds.
    Add the chopped parsley, mustard, and mix. Put in a salad bowl and sprinkle with cumin seeds.

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