Sauerkraut pie

Sauerkraut is often said to be an indispensable winter salad or accentuating. Firm heads of light green leaves are used for pickling cabbage. Regardless of the type of cabbage used, sauerkraut is a very healthy food, it is considered very healthy because it is rich in vitamin C. It also contains a lot of calcium, potassium, iron, vitamin B complex, beta carotene, along with other vitamins and minerals. It is used as a salad, as we as being the the side to the preparation of many meat dishes. Among the famous ones are sarma, pie, pork or beef with sauerkraut, chicken with sauerkraut, as well as many other dishes. Sometimes, sauerkraut can be an appetizer sprinkled with red bell pepper and oil. Sauerkraut juice brine has a number of medicinal properties, and is known for curing hangovers. A cup of chopped sauerkraut meets the daily need for vitamin C, which is important for strengthening the immune system. This makes it a natural probiotic and is considered a powerful antioxidant. There is no doubt that sauerkraut is only one type of the many winter foods that are very popular. Also on that list are pickles, peppers with cheese, peppers with sour cream and tomato juice.

Sauerkraut pie
Required ingredients:
500 g of pie crust, a medium head of sauerkraut, pepper and salt. If desired, you can prepared it with finely chopped onions.
The Preparation:
Chop the head of cabbage, rinse in cold water to remove excess salt. After that, drain well, stew until soft, add a little oil, fry, add pepper. Arrange the two crusts in an oiled tray and spray them with oil, arrange cabbage over them and so on until all the ingredients are used up. Place the crust on top, spray with oil and bake until golden brown in a moderately heated oven. When it cools down, cut it into cubes and put it together and enjoy.