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🍽️ Savory Sauerkraut Salad with Savoy Cabbage

190 kcal · 30 min · 4 servings

Ingredients

• 250 g Savoy cabbage (light leaves)
• 2 stalks celery
• 2 red bell peppers
• 1 orange bell pepper
• 1 onion
• 250 g rutabaga
• 3 tbsp rapeseed oil
• salt
• pepper
• 300 g fresh sauerkraut
• 2 sprigs curly parsley
• 4 gherkins (jar)
• 2 tbsp yogurt (3.5% fat) (each 20 g)
• 0.5 tsp curry powder
• 2 tbsp apple cider vinegar
• 1 pinch cayenne pepper

Instructions

1. 1. Thoroughly wash the savoy cabbage and the celery root.
2. 2. Cut the savoy cabbage into thin strips.
3. 3. Slice the celery root into thin rounds.
4. 4. Halve the bell peppers and remove the seeds and core.
5. 5. Rinse the bell peppers briefly again.
6. 6. Dice the bell peppers into small cubes.
7. 7. Peel the onion.
8. 8. Finely dice the onion.
9. 9. Peel the swede (rutabaga).
10. 10. Cut the swede into small cubes.
11. 11. Heat 2 tablespoons of oil in a large frying pan.
12. 12. Add all the prepared vegetable pieces to the pan.
13. 13. Sauté the vegetables over medium heat for 5 minutes.
14. 14. Season the mixture with salt and pepper.
15. 15. Pour in a small amount of water.
16. 16. Cover the pan with a lid.
17. 17. Let the vegetables cook over low heat for approx. 5 minutes.
18. 18. Remove the pan from the heat.
19. 19. Let the vegetable mixture cool down for 10 minutes.
20. 20. Place the sauerkraut in a colander.
21. 21. Let the sauerkraut drain well.
22. 22. Wash the parsley.
23. 23. Shake the parsley dry.
24. 24. Finely chop the parsley.
25. 25. Take the gherkins (pickles) out of the jar.
26. 26. Let the gherkins drain.
27. 27. Collect 3 tablespoons of the pickle brine.
28. 28. Mix the yogurt with the curry powder.
29. 29. Add the remaining oil to the yogurt mixture.
30. 30. Add the vinegar to the yogurt mixture.
31. 31. Add the cayenne pepper to the yogurt mixture.
32. 32. Add the collected pickle brine to the yogurt mixture.
33. 33. Season the yogurt mixture with salt.
34. 34. Whisk the yogurt mixture well until smooth.
35. 35. Dice the gherkins into small cubes.
36. 36. Place the cooled vegetables into a large bowl.
37. 37. Add the drained sauerkraut to the bowl.
38. 38. Add the diced gherkins to the bowl.
39. 39. Pour the yogurt mixture over the vegetables.
40. 40. Gently mix all ingredients together.
41. 41. Taste the salad and adjust seasoning with salt and spices.
42. 42. Sprinkle the finished salad with the chopped parsley.

Nutrition per serving

• kcal: 190
• Protein: 7 g · Fett/Fat: 9 g · Carbs: 18 g