This is a salad that I would probably eat in winter, but this is not a fixed rule when you want to get rid of the old stock remained in your pantry. Just cut the sauerkraut (sour cabbage) into pieces, add olive oil, black pepper and fresh dill et voilà. You have a simple and interesting salad in less than a minute. You can serve it with pork or chicken.
Note: Usually, you don’t need to add salt to this salad, because the cabbage is preserved in water and salt. Also, you might want to wash the sauerkraut leaves before using them, in order to remove the excess of salt.