Red Cabbage Sauerkraut Salad is a dish I make when I want to eat something healthy and quick that can be done in no time. It’s sour, savory, and has a little sweetness that is extremely healthy and beautiful.
I adapted this dish from my childhood memories eating fermented and salted bok choy. In Thailand, there is a simple vegetarian dish that I chose over any meat dishes called stir fried fermented bok choy, and I sure loved the taste of it.
As I always have all kinds of fermented vegetables in my fridge, including Red Cabbage Sauerkraut, it’s a very convenient way to make Red Sauerkraut Salad. One of the good things about eating simple and healthy is to accept food for not being “authentic,” and to enjoy what I create from what I find. I also think it’s better environmentally to eat local instead of trying to get things from different parts of the world to make them just like the original.
So, Red Cabbage Sauerkraut is no different, it’s not exactly the same from the original I ate, but it has the same deliciousness & healthiness!
Red Cabbage Sauerkraut has a lot of good bacteria in it, but the heat from cooking can destroy all these good bacteria. When I cook this dish, I put the red cabbage sauerkraut in last and saute it lightly after the heat is off.
Are you ready to try making this simple, nutritiously beautiful dish? Let me show you how.
Things you need to make Red Cabbage Sauerkraut Salad:
- About 1 cup (340 g) of Red Cabbage Sauerkraut. You can buy it, but I highly recommend making it as it’s not too hard. See how in my Red Cabbage Sauerkraut post.
- 2 eggs. I use local, free-range, and humanely raised eggs: to make it vegan, simply replace the eggs with tofu, although the color is not as pretty.
- 1-2 cloves of garlic
- 2 TSP (10 ml) or more of sugar. I use whole, unrefined, fair-trade sugar
- 1 TBSP (15 ml) of coconut oil
- Smash and finely chop the garlic. I use fried garlic as I keep it on hand. It makes the cooking easier and faster.
- On medium heat, in a frying pan, heat the oil and fry the garlic ‘til crispy gold. Add the eggs and scramble ‘til it’s all cooked, but not overcooked.
- Sprinkle in the sugar and mix well. Taste to see if you want more sugar, and turn the heat off.
- Add the red cabbage sauerkraut and saute it ‘til all is mixed well.
- Serve as salad, a side dish, or with a bowl of rice.
Have you tried eating Red Cabbage Sauerkraut this way before? Please share it with me, I’d like to hear about it!