Ingredients
- 500 g (17,5 oz) pickled cabbage (can be replaced with sauerkraut)
- 4 tbsp vegetable oil (preferably sunflower or canola)
- 1 tsp cumin
- 1 red onion (can be replaced with white onion)
- 2 tbsp sour cream (optional)
- salt and pepper to taste
Directions
- Slice the cabbage into julienne (if not already sliced) and add it into a large bowl.
- Finely cut the onion and add it over the pickled cabbage.
- Add 1 tsp of cumin, 4 tbsp of vegetable oil, salt, and pepper, and blend.
- Add 2 tbsp of sour cream and again blend.
- Refrigerate for at least 1 hour before serving.
- Serve it as it is or alongside high protein meals like steak, stews, barbecue, etc.
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