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!

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Finely shred the green cabbage and set it aside.

Step 2

Cut the medium onion in half and slice it thinly.

Step 3

In a large skillet or saucepan, heat the olive oil over medium heat.

Step 4

Add the sliced onion to the skillet and sauté for 5-7 minutes until golden and caramelized.

Step 5

Stir in the caraway seeds and crushed red pepper flakes, cooking for an additional 1 minute to release their aroma.

Step 6

Add the shredded cabbage to the skillet and stir to combine with the onions.

Step 7

Cook the cabbage for 5-7 minutes, stirring occasionally, until it starts to soften.

Step 8

Drain and rinse the sauerkraut to reduce excess salt, then add it to the skillet.

Step 9

Sprinkle the dark brown sugar over the mixture and stir to combine.

Step 10

Pour in the apple cider vinegar and season with salt and black pepper.

Step 11

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.

Step 12

Taste and adjust the seasoning as needed. Add more sugar for sweetness or vinegar for extra tanginess.

Step 13

Transfer the hot salad to a serving dish and garnish with fresh parsley, if desired.

Step 14

Serve immediately as a side dish or let it cool slightly before serving. It pairs wonderfully with grilled sausages or roasted meats.

Nutrition Facts

Serving size	(777.0g)

Amount per serving	% Daily Value*
Calories	622.5

Total Fat 36.0g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 3.9g
Cholesterol 11.2mg	0%
Sodium 3084.9mg	0%
Total Carbohydrate 71.9g	0%
Dietary Fiber 17.1g	0%
Total Sugars 48.5g
Protein 8.3g	0%

Vitamin D 11.2IU	0%
Calcium 261.8mg	0%
Iron 6.6mg	0%
Potassium 1236.2mg	0%

*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.

Source of Calories

Fat: 50.2%

Protein: 5.1%

Carbs: 44.6%