Sauerkraut salad

Start by thoroughly draining the sour cabbage. In my experience, soaking the cabbage too much in water can reduce the intensity of its flavor, which is something you want to avoid.

Then grate the carrots on coarse mesh. A simple but important tip: the addition of carrots will add sweetness and color to the salad.

Peel and finely chop the onion.

Turn a frying pan on the burner, add vegetable oil to it and heat until it is hot. Then add the chopped onion and fry until it turns golden brown. The high heat at the beginning will help the onions gain color quickly.

Add the sour cabbage, grated carrots, salt, pepper, sugar and cumin to the pan. Thoroughly mix all ingredients and fry for 5-7 minutes. When frying, I recommend caution so that the cabbage does not burn on the bottom.

Transfer the finished salad to a plate. We can serve it both hot and cold.