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 it with pork legs or ribs.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. The time is indicated without taking into account the broth cooking. Squeeze the cabbage from excess juice, finely chop. Put it in a small saucepan. Pour in the hot broth, add the bay leaf and thyme. Simmer under the lid on low heat for 30 minutes. then remove the lid, increase the heat and let the remaining liquid evaporate. Remove the bay leaf.
  2. While the cabbage is stewing, cut the brisket and onion into small cubes. First fry the brisket in a dry frying pan, then add the onion. And continue to fry until the onion becomes transparent.
  3. Mix the cabbage with the brisket. Season with salt and pepper and add sugar. Mix well.
  4. Add the chopped parsley, mustard and mix. Put it in a salad bowl and sprinkle with cumin seeds.
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