Beetroot and cabbage salad

Serves 4

A simple veggie dish in which nearly all of the ingredients come from the garden.


300 g cooked beet-root
200 g sauerkraut
100 g pickles
50 g carrots
30 g red onion
Salt, sugar and oil to taste
Parsley for garnish


Coarsely grate the beet-root, cut the pickles into strips and the onion into small pieces. Grate the raw carrot finely. Mix the ingredients with the sauerkraut.
Season with salt, sugar and oil. It is ready to be eaten immediately but will get even better in an hour. Garnish with chopped parsley when serving.

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