Hot Sweet and Sour Sauerkraut and Cabbage Salad
Elevate your side dish game with this vibrant Hot Sweet and Sour Sauerkraut and Cabbage Salad, a perfect balance of tangy, sweet, and savory flavors. This easy-to-make recipe combines the crunch of fresh green cabbage, the bold tang of sauerkraut, and the warm, aromatic notes of caramelized onions, caraway seeds, and a hint of crushed red pepper flakes. A splash of apple cider vinegar and a touch of dark brown sugar create the irresistible sweet-and-sour contrast, while olive oil ties it all together with a silky finish. Ready in just 35 minutes, this warm cabbage salad is an excellent complement to grilled sausages, juicy roasted meats, or even as a stand-alone dish. Garnished with fresh parsley for a pop of color, it’s a hearty, flavor-packed option that’s sure to become a favorite at your table. Perfect for fans of Central European cuisine, lovers of quick, flavorful side dishes, and anyone seeking an exciting twist on traditional cabbage recipes!
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Recipe Information
Ingredients
- 2 cups sauerkraut
- 4 cups green cabbage
- 1 medium onion
- 3 tablespoons apple cider vinegar
- 2 tablespoons dark brown sugar
- 2 tablespoons olive oil
- 1 teaspoon caraway seeds
- 0.5 teaspoon crushed red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Finely shred the green cabbage and set it aside.
Cut the medium onion in half and slice it thinly.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the sliced onion to the skillet and sauté for 5-7 minutes until golden and caramelized.
Stir in the caraway seeds and crushed red pepper flakes, cooking for an additional 1 minute to release their aroma.
Add the shredded cabbage to the skillet and stir to combine with the onions.
Cook the cabbage for 5-7 minutes, stirring occasionally, until it starts to soften.
Drain and rinse the sauerkraut to reduce excess salt, then add it to the skillet.
Sprinkle the dark brown sugar over the mixture and stir to combine.
Pour in the apple cider vinegar and season with salt and black pepper.
Reduce the heat to low and let the mixture cook for another 10 minutes, stirring occasionally, until the flavors meld together and the cabbage is tender but not mushy.
Taste and adjust the seasoning as needed. Add more sugar for sweetness or vinegar for extra tanginess.
Transfer the hot salad to a serving dish and garnish with fresh parsley, if desired.
Serve immediately as a side dish or let it cool slightly before serving. It pairs wonderfully with grilled sausages or roasted meats.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 3085 mg | 134% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 48.5 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 262 mg | 20% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1236 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
