There are many versions of this pickled cabbage going around. Paring the red cabbage with beets and sauerkraut take it to a whole new level. The apples and raisins lend a sweetness to offset the tart vinegar.
Carrot is added for color but not really necessary. Adjust the portions of the ingredients to your taste and make it your own!
Beet, cabbage and kraut salad
This is a pickled salad of vegetables that normally stand on their own. Combined, they make a beautiful and vibrant salad that will accompany any meal.
Print Recipe
Ingredients
- 1 Cup Shredded red cabbage
- 1 Cup Red beets Previously baked, skin on. See notes.
- 1/2 Cup Sauerkraut I use Bubbies organic sauerkraut
- 1 Cup Granny Smith apple Any crisp apple
- 1 Carrot Optional
- 1/4 Cup Umeboshi Plum Vinegar
- 1/4 Cup raisins
Instructions
- Soak raisins in warm water while preparing the rest of the ingredients.
- Soak sauerkraut in water to remove the citric acid while preparing the remaining ingredients.
- Shred cabbage fine - about 1/4" wide strips.
- Peel, core and slice apple(s) into thin slices. Add to soaking sauerkraut to prevent browning.
- Peel and cut beets into small cubes.
- Peel and shred carrot
- Drain raisins, kraut and apples. Add to mixture.
- Place in skillet and add umeboshi plum vinegar for moisture.
- Saute until cabbage is softer but still slightly crisp. About 10 minutes.
- Serve warm or cold.
Notes
Simply place washed and wet beets on a baking sheet and bake at 380 º F for 30 to 60 minutes or until fork tender. Place in bag until ready to use.
This recipe is especially good with a dollop of sour cream. Totally optional and there are vegan options out there.
