Cabbage has been one of the most common vegetables, without which many dishes of the Russian cuisine can not be cooked. At the same time not everyone will decide to experiment and replace fresh cabbage with sauerkraut. But those who have tried, say that it is as delicious and very healthful.
Housewives use cabbage to make sauerkraut much more often than they cook food from it. Meanwhile, some dishes with the addition of sauerkraut are even recognized as national Russian.
Vinaigrette of Baked Vegetables with Sauerkraut
INGREDIENTS:
5 potatoes, 2 beets, 3 pickled cucumbers, 2 carrots, 1 onion, 100 g sauerkraut, 100 g canned peas, 2 tbsps oil, salt and pepper to taste.
PREPARATION:
Peel carrots, beets and potatoes and sprinkle with oil. Wrap each vegetable in foil and bake in the oven at 200°C, about 40 minutes. You can just boilithe veggies but baking makes them taste better.
Dice the baked and cooled vvegetables. Chop onions and pickled cucumbers. Shred sauerkraut if it is in large pieces. Mix all the ingredients, add salt and pepper, and season with oil. For a more vibrant taste, you can add a green apple or a few cranberris. 
Sauerkraut Solyanka Soup with Mushrooms
INGREDIENTS:
70 g dried white mushrooms, 0,3 kg fresh cabbage, 250 g pickled mushrooms, 250 g sauerkraut, 0,1 kg fresh mushrooms, 3 onions, 1 carrot, 1 parsley root, 0.2 kg canned tomatoes, salt to taste, a few sprigs of greens, refined sunflower oil, bay leaves, ground pepper, and several olives.
PREPARATION:
Soak dried mushrooms in icy cold water for 15 minutes. In the meantime, peel the parsley root and carrot. Place them in the saucepan with mushrooms and cook for half an hour. Peel and finely shred an onion. Fry it in sunflower oil until soft. Then add to the pan pre-chopped canned tomatoes, and sauerkraut. Chop the fresh cabbage and add it to the pan. Put a couple of bay leaves and ground pepper in it. Simmer it all for fifteen minutes. With a colander, separate liquid from cooked mushrooms and shred them. Strain the mushroom broth. Put mushrooms, both boiled and pickled, into the broth. When the broth comes to boiling, add the contents of the pan to the saucepan. Now it's time to add fresh mushrooms in the solyanka for an unsurpassed flavor. You can use champignons or oyster mushrooms.
Cook the soup at a low fire for ten minutes. Then turn off the burner and let Solyanka sit under cover for at least 20 minutes.
Serve it with olives, sour cream and lemon slices, as well as chopped herbs.
Sauerkraut Salad with Soused Apples and Cranberries
INGREDIENTS :
700 gr sauerkraut, 120 gr apples, 120 ml marinade, 60 gr cranberries, 60 gr sugar, 60 gr oil, cloves 6 PCs., cinnamon to taste, salt and black pepper to taste, 3 gr herbs.
PREPARATIONS:
Drain marinade from soused apples into a saucepan, add to it cloves and cinnamon to taste, put on the stove. Bring it to boiling and let it cool down.
Remove the cores from the pickled apples, and cut each apple into 6-8 slices. 
At the bottom of a deep bowl or saucepan, spread a layer of sauerkraut and sprinkle with sugar. Then add a layer of apples and sprinkle with sugar. Then a layer of cranberries with sugar.
Add oil to the marinade, mix well and pour this mixture over the sallad. Keep the salad in the refrigerator for 3 hours. Before serving, mix the salad and sprinkle with chopped herbs. 
Dishes with sauerkraut perfectly stimulate the appetite. At the same time, as sauerkraut is low calorie and packed with vitamins, they are highly recommended as dietary food.