Ingredients for 2 servings:
500 g sauerkraut
100 g cucumber
2 tablespoons vinegar (wine vinegar)
4 tablespoons oil (rapeseed oil)
salt and pepper, from the mill
3 eggs, hard boiled
parsley and dill, fresh or dried
Lightly squeeze the sauerkraut, pull it apart and cut it into small pieces. Peel the cucumbers and cut them into small cubes. Scald the tomatoes briefly with hot water and peel off the skin. Cut the tomatoes into eighths. Peel the onion and cut into fine rings.
Mix the wine vinegar and the canola oil to make a marinade. Season to taste with salt, ground pepper and sugar. Mix the cabbage, cucumbers and tomatoes in a salad bowl and fold in the marinade. .
Peel and coarsely dice the eggs. Wash the herbs, spin them dry, chop them finely and mix them with the egg cubes.
Arrange the colorful sauerkraut salad and sprinkle the herb-egg mixture on top.
Serve with Low Carb bread with fresh butter and spicy cheeses.