This is best when you have freshly made sauerkraut—especially a whole head, which you can sometimes find at Eastern European specialty markets. There will, of course, be times when that’s impossible, and then you must turn to packaged sauerkraut. This is not a problem as long as you steer clear of the canned stuff and look for that packed in plastic bags, containing nothing but cabbage and salt. Serve this strong, tart salad with a hearty meat dish, like “Deviled” Pork Chops (page 362), Baeckoffe of Pork and Lamb (page 399), or Carbonnade (page 385).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
If using a whole head of sauerkraut, quarter, core, and shred it as finely as possible. If using packaged sauerkraut, rinse lightly and drain well.
Step 2
Stir in the paprika and oil and garnish with the olives.
Sauerkraut Salad, Russian Style
Step 3
Prepare the sauerkraut as in step 1. Substitute sugar for the paprika and use extra virgin olive oil; substitute an apple (Granny Smith is good here), peeled, cored, and shredded on a grater (or in a small food processor), for the olives. Add 2 scallions, trimmed and chopped, and 1 cup chopped jarred or canned plums (or dried prunes, soaked in a little water or port). Toss all the ingredients together and serve.
