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🍽️ Crunchy Sauerkraut Sandwich with Ciabatta

200 kcal · 30 min · 4 servings

Ingredients

• 250 g White Cabbage
• 250 g Red Cabbage
• 150 ml Vegetable Broth
• 1 tsp Sugar
• Salt
• 2 tbsp White Wine Vinegar
• 2 Gherkins
• 2 tbsp Mayonnaise
• 3 tbsp Natural Yogurt
• Pepper (from the mill)
• 2 tbsp chopped Walnuts
• 2 tbsp freshly chopped Dill

Instructions

1. 1. Remove the hard core from both types of cabbage.
2. 2. Wash the cabbage thoroughly under running water.
3. 3. Cut the cabbage into very fine strips or use a grater to shred it.
4. 4. Heat the vegetable broth in a pot.
5. 5. Stir the sugar and half a teaspoon of salt into the warm broth.
6. 6. Pour the seasoning liquid evenly over the cut cabbage.
7. 7. Add the vinegar and mix everything well.
8. 8. Cover the bowl and let the salad marinate for about one hour.
9. 9. Drain excess liquid if the salad appears too wet.
10. 10. Slice the pickles into thin rounds.
11. 11. Mix the pickle slices with mayonnaise and yogurt into the salad.
12. 12. Season the salad to taste with salt and pepper.
13. 13. Let the finished salad marinate for another half hour.
14. 14. Cut the ciabatta bread into four equal pieces.
15. 15. Slice each bun horizontally to open it up.
16. 16. Fill the buns generously with the red cabbage salad.
17. 17. Sprinkle chopped nuts and fresh dill leaves over the top.
18. 18. Place the top half of the bun back on.
19. 19. Serve the sandwiches immediately.

Nutrition per serving

• kcal: 200
• Protein: 4 g · Fett/Fat: 16 g · Carbs: 9 g