A quick diet with sauerkraut keeps your stomach flat…

Sauerkraut is a very healthy food: in addition to important minerals, a high content of vitamin C and natural lactic acid, it also contains a lot of ballast substances for orderly digestion and active metabolism.

Sauerkraut is not only good for a beautiful physique: lactic acid bacteria, which protect cabbage from rot, improve our health. They help support orderly digestion. Beneficial intestinal bacteria are strengthened and harmful ones are suppressed.

In good condition and slender

Sauerkraut also contains a lot of B vitamins for active fat metabolism and folic acid for blood formation. In addition, fermentation of lactic acid improves iron absorption. Vitamin C strengthens the body’s defense mechanisms.

A three-day plan

In the morning, eat one rye bun (with one slice of cheese or ham and six slices of radish) or a cup of thought with fruit. Choose one of our recipes for lunch. Important: do not soak cabbage in water before use, as this will wash away its biological substances. In the evening, eat a portion of three scrambled eggs with one slice of wholemeal bread or an aromatic salad (slices of one mango and 100 g of turkey breast. Mix 100 g of sauerkraut with two teaspoons of oil and two tablespoons of orange juice).

Recipe for lasagna with sauerkraut and bacon

For 4 servings you need: 1 onion, 2 tablespoons oil, 50 g cubes of bacon, salt, pepper, 1 pinch of sugar, 1 teaspoon dried marjoram, 200 ml vegetable soup, 150 ml sour cream, ½ tablespoons softened butter, 250 g sauerkraut ( drained), 100 g of grated cheese and 6 lasagna sheets. Preparation: Cut the peeled onion into rings. Fry the bacon in oil. Then fry the onion for five minutes. Season with salt, pepper, sugar and marjoram. Add the soup and cream, bring to a boil and season. Grease the model for growths. Arrange half of the cabbage, three lasagna leaves and half of the onion mass on the bottom of the mold. Cover with remaining cabbage, lasagna leaves, onion mass and cheese. Bake the lasagna in the bottom of the oven for about 30 minutes in an oven preheated to 200 degrees Celsius (fan at 180 degrees Celsius).

Salad with apples and sauerkraut

For 4 people you need: 2 tablespoons of apple cider vinegar, salt, pepper, 2 tablespoons of walnut oil, 2 tablespoons of grape seed oil, 2 teaspoons of maple syrup, 3 small apples, 1 tablespoon of lemon juice, 1 radish, 75 g of walnut kernels, 2 stems of young onions, 150 g of smoked tofu, 1 tablespoon of oil and 250 g of sauerkraut. Preparation: Whisk apple cider vinegar with salt, pepper, both types of oil and maple syrup. Cut the apples into slices and marinate them in lemon juice. Cut the radish into sticks. Chop the walnuts. Cut the young onion into pieces. Cut the tofu into cubes and quickly fry them together with the walnuts in oil. Then mix both in a bowl with cabbage, apples, spring onions, radish and soup. Season and distribute on plates.

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