Ingredients:
3C drained sauerkraut (81c, 18.3k, 3.9p, 12.3f)
½C granulated sugar (384c, 100.8k, 0p, 0f)
1t crushed caraway seeds (7c, 1k, .4p, .8f)
½C reserved sauerkraut liquid
¼C olive oil (476c, 0k, 0p, 0f)
Salt and pepper to taste
1 diced bell pepper (yellow, or red) (32c, 7.6k, 1p, 1.4f)
1 grated large carrot (16c, 3.8k, .3p, 1.4f)
2 diced stalks celery (13.6c, 3k, .6p, 1.2f)
½ diced purple onion (20.5c, 4.8k, .7p, .7f)
Pinch Parsley leaves as topping (1.4c, .2k, .1p, .1f)
Dish totals 1031.5c, 139.5k, 7p, 17.9f
6 servings (~1/2C)
Per serving 171.91c, 23.25k, 1.17p, 2.98f
Instructions:
First, drain sauerkraut in a colander over a bowl, reserve liquid. Keep
½C for this recipe and reuse the other brine. (Place brine back in the jar for other uses.) Put the drained sauerkraut into a large bowl. Mix in sugar and crushed caraway seeds. Set aside ~15 min to pull together.
2) Then add the reserved liquid (or use apple cider vinegar) and oil to the bowl, salt and pepper, and mix.
3) Dice the bell pepper, grate the carrot, dice the celery and onion. Add to the sauerkraut and mix, taste for additional salt and pepper. Cover and put in the fridge for ~2 hours before serving.
4) Serve with some parsley leaves on top.
[x] Flexitarian + Omnivore
[x] vegetarian + Pescatarian
[x] Vegan
[x] Weight Maint
[O] Keto
[x] Mediterranean
[O] Lectin Avoidance: pepper
[O] Oxalate Avoidance: seeds
[x] Purine Avoidance: reduce sugar
[x] Allergies: SEEDS
Comment
I have never had this in Germany, but it could certainly be a recipe from there! This could be served when you normally would use sauerkraut, like on sausages or hot dogs, as a side, etc. If using bought sauerkraut be sure to use German tins as they do not have all the chemicals USA adds, or better use the kraut you made.
Options would be to add some celery seeds, more parsley, and some apple cider vinegar (or an apple) for an additional sour-sweet flavor.
