Sauerkraut with Caraway and Paprika
Sauerkraut provides vitamin C and probiotic bacteria, so this chilled side makes the plate brighter without excess carbs. Caraway and paprika add a warmer, more savory flavor without sugar or heavy sauces. This Hungarian-style version works especially well with meat, sausages, eggs, and simple home-style meals.
If the sauerkraut (600 g) is too sour or too salty, rinse it quickly under cold water and squeeze it lightly. Slice the onion (60 g) into thin half-moons or dice it very finely so it spreads evenly through the salad.
Place the sauerkraut (600 g) into a bowl and add the onion (60 g), olive oil (30 g), paprika (2 g), caraway (1 g), and black pepper (1 g). Mix well so the oil and spices coat the cabbage evenly.
Serve the salad right away or let it stand for a few minutes so the flavor comes together. This sauerkraut pairs especially well with fried meat, homemade sausages, and eggs.
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