Steps to Make Krokety Polish

Polish Sauerkraut And Carrot Salad

Put the stuffing somehow in the middle of the crepe, but closer to one of the sides.

Recipe Summary Polish Sauerkraut And Carrot Salad

This is a tart and fresh salad, eaten in Poland during the winter months, when fresh vegetables used to be scarce and home cooks would mainly rely on fermented or tinned vegetables.

Ingredients | Krokety Polish

4 cups sauerkraut, drained

1 onion, chopped

1 apple - peeled, cored, and grated

2 carrots, grated

¼ cup canola oil

3 tablespoons sugar

1 teaspoon caraway seeds, or more to taste

salt and ground black pepper to taste

Directions

Place sauerkraut in a colander and squeeze out all excess liquid using your hands; chop well.

Combine sauerkraut, onion, apple, and carrots in a large bowl and mix. Add oil and sugar and toss to combine. Season with caraway seeds, salt, and pepper. Refrigerate 30 minutes before serving.

You can also use olive oil instead of canola oil.

Info | Krokety Polish

prep: 15 mins additional: 30 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Polish Sauerkraut And Carrot Salad

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