Savory Sauerkraut Delight: A Burst of Flavors in Every Bite - Fresh, Crisp, and Perfectly Seasoned for Your Pleasure.

A New Take On Sauerkraut Tanginess


  • 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


  1. Slice the cabbage into julienne (if not already sliced) and add it into a large bowl.
  2. Finely cut the onion and add it over the pickled cabbage.
  3. Add 1 tsp of cumin, 4 tbsp of vegetable oil, salt, and pepper, and blend.
  4. Add 2 tbsp of sour cream and again blend.
  5. Refrigerate for at least 1 hour before serving.
  6. Serve it as it is or alongside high protein meals like steak, stews, barbecue, etc.


  • Diana

    Hey! I’m Diana. a 30-year-old culinary enthusiast with a passion for creating mouthwatering dishes that tantalize your taste buds. With over 15 years of cooking experience under my apron, I’ve spent countless hours in the kitchen honing my skills, experimenting with flavors, and discovering the most delectable recipes.

    View all posts
Spread the love



, ,



Leave a Reply

Your email address will not be published. Required fields are marked *