Savory Sauerkraut Salad

Ingredients

• 250 g savoy cabbage (light leaves)
• 2 stalks celery
• 2 red bell pepper halves
• 1 orange bell pepper half
• 1 onion
• 250 g rutabaga
• 3 tbsp Rapeseed oil
• Salt
• Pepper
• 300 g fresh sauerkraut
• 2 sprigs curly parsley
• 4 pickles (jar)
• 2 tbsp yogurt (3.5% fat) (20 g each)
• 0.5 tsp Curry Powder
• 2 tbsp Apple cider vinegar
• a pinch cayenne pepper

Instructions

1. 1.

   Clean and wash the savoy cabbage and celery. Slice the cabbage into fine strips and the celery into rounds. Halve the bell peppers, remove seeds, wash and cut into cubes. Peel and finely dice the onion. Peel, clean and cube the rutabaga.

2. 2.

   Combine everything in a pan with 2 tbsp oil and sauté for 5 minutes over medium heat. Season with salt and pepper, add a splash of water, cover and simmer gently for about 5 more minutes. Let it cool for 10 minutes.

3. 3.

   Meanwhile, drain the sauerkraut. Wash the parsley, dry, shake off excess water and finely chop. Drain the pickles, reserving 3 tbsp of pickle brine. Mix the brine with yogurt, curry powder, remaining oil, vinegar, cayenne pepper and salt; dice the pickles small. Combine all prepared salad ingredients, taste and adjust seasoning. Sprinkle the savory sauerkraut salad with parsley before serving.