Salads with sauerkraut will definitely become something new for you. After all, sauerkraut is usually served separately and people simply don’t imagine it in a salad with sauerkraut and peas. But today we will show you what you can prepare using this simple product. Salads with sauerkraut, the recipes for which we have prepared for you, are simply delicious.
But we also advise you to taste salads with bell peppers, Provencal and, of course, salad with ham. Fresh cabbage is in no way inferior to its pickled counterpart, neither in health nor in taste.
Salad with sauerkraut and mushrooms
Cabbage with mushrooms is a classic culinary combination. Green onions will add freshness to the salad, potatoes will make the dish filling, and cabbage will add juiciness and piquancy. This salad is a great option even on a cold winter evening.
For sauerkraut salad you need:
- 200 grams of cabbage;
- 20 grams of green onions;
- 150 grams of pickled mushrooms;
- 200 grams of potatoes;
- 30 ml sunflower oil.
Salad with sauerkraut and potatoes:
- If the cabbage is very sour/salty, rinse it a little.
- The finished cabbage can be further chopped.
- Wash the green onions and cut into rings.
- Open the jar of mushrooms and pour the contents into a large sieve or colander. Allow the liquid to drain.
- Wash the potatoes and put them on the stove to cook. Bring to readiness.
- Check the root vegetables with the tip of a knife for softness. When the knife goes into butter, the root vegetable is ready.
- You can drain the water and cool the potatoes. Peel the cooled root vegetable and chop into cubes.
- Combine cabbage, butter, onion, honey mushrooms and potatoes. Mix the ingredients well and, if necessary, season with spices.
Tip: when buying pickled mushrooms, be sure to study the contents of the jar. You should buy honey mushrooms, and not Chinese shiitake mushrooms, which can now often be found on store shelves. You cannot get poisoned with these mushrooms, they are not poisonous, but the taste will very disappoint you. It won't be at all what you expected. Don’t forget to look at the expiration date and take those that were packaged later than everyone else, and accordingly, they will be the freshest.
Pickling cabbage with cranberries
Nowadays you can live without canned food, but you won’t be able to eat it so deliciously. When you do everything yourself, the result is always superior to purchased products. Here's how to make pickled cabbage with cranberries.
Ingredients:
- White cabbage – 5 kilograms
- Carrots – 5 pieces
- Cranberries – 200 grams
- Bay leaf – 5 pieces
- Black peppercorns – 15 pieces
- Salt - 150 grams
Number of servings: 20
How to cook “Pickling cabbage with cranberries”
Prepare cabbage and carrots. We separate excess wilted leaves from the head of cabbage. Shred the cabbage on a special grater. You can use a food processor with a special attachment. Peel the carrots and also grate them three. We wash the berries. I use cranberries to make sauerkraut. Red currants will also work. If you live in the south, you may find them easier to find than cranberries. In fact, you can put almost any berries. Mix cabbage with carrots and cranberries. Pour in ordinary rock salt, unrefined. This salt better preserves the freshness of the product. Sprinkle peppercorns and add bay leaf. Mix everything well. I will ferment it in a bucket under a press in the form of a large stone. The juice released from the cabbage should cover it and the plate on top. Leave the cabbage at room temperature, but not warm. If there is a cellar, it is better to take it there than to leave it in the summer heat. For the fermentation process there should be an average temperature of 18 degrees. Stir the cabbage throughout the day, morning and evening, so that the gas comes out. When the air stops escaping from the cabbage and you feel that it is ripe in taste, you can take it to a cool place. This could be the same cellar, only with a temperature no higher than 12 degrees. You can transfer the cabbage into jars and refrigerate. Let's try the kapusu. I like to season it with chopped onions and fragrant sunflower oil. Happy salting!
Salad with salted cabbage
An unusual salad with different pickled ingredients: cranberries, apples, grapes. The dish will be slightly sweet and satisfying. Don't miss this opportunity, try this salad and delight your stomach!
For salted cabbage salad you need:
- 1 kg of sauerkraut;
- 180 grams of pickled apples;
- 90 grams of pickled cranberries;
- 100 grams of pickled grapes;
- 50 grams of sugar;
- 50 ml sunflower oil;
- 50 ml berry/fruit marinade;
- 2 grams of ground cloves;
- 2 grams of ground cinnamon.
Sauerkraut salad recipe:
- Sauerkraut can be rinsed if it is very salty or sour. If the cabbage straws are long, you can chop them.
- Chop the apples.
- Combine cabbage, apples, cranberries and grapes in a salad bowl. Next are sugar, butter, marinade, cinnamon and cloves.
- Combine all ingredients and serve.
Tip: if you don’t like pickled foods, you can easily replace all these products with fresh ones. But under no circumstances replace cabbage, because it is the highlight of our salad. But if you replace pickled vegetables with fresh ones, we can offer you an interesting dressing.
For it you will need:
- 200 ml yogurt without additives;
- 50 ml honey;
- 1 bunch of fresh basil;
- 10-20 grams of raspberries.
How to prepare the dressing:
- Wash the basil and pick off the leaves. Chop them finely.
- Combine yogurt, honey, basil and raspberries in a blender bowl.
- Whisk all the ingredients of the sauce until smooth and let it brew.
With grapes and cranberries
A simple and quick recipe for sauerkraut with grapes and cranberries. The salad has a piquant sourness, and the berries leave a pleasant aftertaste. This recipe takes only an hour to prepare, and the fermentation process takes about two days. But the longer the salad sits, the tastier and more aromatic it becomes. Incredibly crispy fermented snack will be an excellent addition to any dish. If desired, this recipe can be supplemented with apples.
List of ingredients:
- white cabbage - 5 kg;
- fresh cranberries - 200 g;
- raisin grapes - 1.5 kg;
- carrots - 6 pcs;
- garlic - 3 heads;
- sunflower oil - 1 cup;
- sugar - 1 glass;
- water - 5 l;
- kitchen salt - 10 tbsp. l;
- vinegar 3% - 15 tbsp. l.
Step-by-step preparation:
- Prepare ingredients for slicing. Finely chop the cabbage and grate the carrots. Cut the garlic into 6 parts, chop the apples into small slices.
- Prepare hot brine for pouring. Place granulated sugar and salt in a container and boil. Add sunflower oil and table vinegar.
- Place the ingredients of the recipe in a large saucepan, adding grapes and cranberries. Mix berries and vegetables, pour boiling brine. For proper preparation of the dish, it is recommended to put the salad under a press and cover.
- After 2 days, remove the load, put it in containers, and store it in the refrigerator.
Sauerkraut salad with beans
A hearty salad made from ingredients that can be bought in any season. Beans and corn are always on sale, which means the dish can be prepared at any time of the year. Bon appetit!
For the sauerkraut salad you need:
- 2 cans of red beans;
- 1 can of corn;
- 200 grams of cabbage (sauerkraut);
- 2 large tomatoes;
- 1 bunch of dill;
- 300 ml mayonnaise.
Sauerkraut salad recipe:
- Wash the tomatoes and cut out the cores. Cut the fruits.
- Open the cans of beans and corn and drain in a colander. Rinse the beans.
- Wash the cabbage if it tastes too salty or sour. If the cabbage is long, cut it smaller.
- Wash the dill and dry it a little. Finely chop the greens.
- Combine beans, corn, cabbage, tomatoes and dill.
- Add mayonnaise and mix. Can be served.
Tip: To keep the tomatoes in the salad more tender and real in texture, you can blanch them and remove the juice. To do this, wash the tomatoes and make cross-shaped cuts on their “butts”. Boil a saucepan with water and when the water is already boiling, throw the tomatoes in for one or two minutes. Pull them out and immediately place them in cold water. This way the peel will come off easily and you will have bare tomatoes in your hands. Now you need to cut them in half and use a spoon to pull out the centers. As a result, you have peeled walls of tomatoes that need to be chopped into cubes. Attention! For this method, take more tomatoes, since you only use the “shell”.
Sauerkraut salad recipe
This salad is for those who like more traditional dishes. Since there is both cheese and eggs, the salad is more reminiscent of a regular one, like Olivier salad. Try preparing it for warm, homely gatherings. You will definitely like it.
Grocery list:
- 200 grams of sauerkraut;
- 100 grams of hard cheese;
- 2 parsley roots;
- 2 chicken eggs;
- 1 small onion;
- 50 ml sunflower oil.
Sauerkraut salad with onions:
- Wash the cabbage to remove salt and acid, if necessary, and then squeeze it.
- Grate the cheese with a grater.
- Wash the eggs and put them on the stove to cook. They need to be cooked until the middle is firm. This will take about twelve minutes.
- Then peel and cut the eggs.
- Wash and peel the parsley root, cut it into strips.
- Peel the onion and cut into cubes.
- Assemble cabbage, cheese, parsley root, eggs, onion and butter in a salad bowl. Add spices, mix and serve.
Advice: hard cheese is too general a concept. You can use any cheese you like. It could be brie, camembert, feta, mozzarella, cheese, cheddar, blue cheese or cheese with nuts. One option is to make good cheese at home. Then you will be sure that it is made from good and proven products.
For homemade cheese you need:
- 1 liter of milk with fat content from 2.5%;
- 200 ml sour cream with fat content from 15%;
- 3 chicken eggs;
- 45 ml soy sauce;
- 1 bunch of green onions;
- 3 grams of cumin.
To create cheese at home, you need:
- Combine eggs with sour cream and soy sauce.
- Wash the onion and chop finely.
- Pour the milk into the pan and bring it to a boil.
- When the goal with milk is achieved, slowly and carefully pour in the prepared mixture of eggs, sour cream and soy sauce. Don't stop stirring.
- Cook until the whey begins to separate.
- Next, cook for about five minutes.
- Add cumin and onion, stir.
- Line a colander with gauze and pour out the resulting mixture.
- When all the whey has drained, pull off the cheesecloth and squeeze out the future cheese a little.
- Tie the gauze and cover the cheese with a press.
- Place in the refrigerator overnight.
- In the morning, the cheese can be cut and served.
Recipe for fresh cabbage and carrot salad with vinegar, just like in a cafeteria
I remember this delicious salad, although I haven’t been to the dining room for a long time. Finely chopped vegetables and sweet and sour taste, I definitely chose it. That is why let's remember how it is prepared.
We will need:
- cabbage
- carrot
- salt to taste
- vinegar - 1 tbsp. l.
- sugar - 1 tbsp. l.
- vegetable oil
And this salad is prepared in an elementary way. Shred the cabbage and rub it with your hands. Grate the carrots on a coarse grater and add to the cabbage. We prepare salad dressing from salt, sugar, vinegar and vegetable oil.
Sauerkraut salad with potatoes
The richest salad for today, which will surprise you with its colors, tastes and aroma. There is meat, root vegetables, and vegetables here. You will really like it, join us!
Grocery list:
- 300 grams of sauerkraut;
- 3 beets;
- 200 grams of pork;
- 1 onion;
- 2 carrots;
- 1 clove of garlic;
- 5 potato tubers;
- 1 fresh cucumber;
- 2 tomatoes;
- 100 grams of hard cheese;
- 200 ml mayonnaise;
- 20-30 ml soy sauce.
Sauerkraut salad with potatoes:
- Wash and peel the carrots. This can be done at the same time using a dish brush. When washing, you need to rub the root vegetables with a brush, and the water will immediately wash away all the dirt. This is a more economical option, because if you use a knife or vegetable peeler, you will lose, albeit a small part of the carrots.
- Send the peeled carrots to cook. Cook until soft, checking doneness with the tip of a knife.
- Wash the beets and cook until soft. Here you don’t have to rush to check for readiness, since the beets need about an hour to fully cook. Carrots win in this regard, since they can be cooked in ten minutes (depending on size).
- Cool and peel the beets. Then cut into strips along with the carrots.
- Wash the meat and remove films, fat and veins.
- Wash the pork again and let it cook for one hour.
- You can add different spices to the water for taste. During cooking, the meat will form foam (curdled protein), which must be removed without fail.
- Cool the finished meat directly in the broth, and then, once cooled, cut into strips.
- Peel the onion and cut into strips.
- Peel the potatoes and cut into strips (you can use a carrot grater). Fry it in enough oil until golden brown.
- Peel the garlic and put it through a press.
- Wash the cabbage if necessary due to high salinity or acidity. If the straw is too long, you can shorten it.
- Wash the cucumber and cut into strips.
- Wash the tomatoes and cut into rings.
- Grind the cheese using a grater.
- Now that all the salad components are ready, combine each type with mayonnaise and a small amount of soy sauce in a separate container.
- Next, lay out the salad in layers: sauerkraut; carrot; tomatoes; beets with garlic; pork; diced onion; potatoes, tomatoes, cucumbers.
- Sprinkle the last layer with cheese.
- Place the dish in the refrigerator for several hours and then serve.
Sauerkraut salads are not as commonplace as you might already think. A salad of sauerkraut with peas will be a tasty addition to a bright and rich table, and will fully enrich your table if guests unexpectedly arrive. A salad of sauerkraut with pickles can be prepared quickly and you can be sure that it will turn out delicious.
If you want lighter, but no less tasty and vitamin-rich dishes, then a recipe for cabbage salad with apples or cabbage with beets is what you need!
