2 cups slivered red cabbage
1 large carrot, shredded
2 large scallions, diagonally sliced
1/2 cup parsley, chopped
1 cup sauerkraut
1/4 cup brine from kraut
1/2 teaspoon dried dill
Combine all the ingredients in a large bowl and toss to mix, then pack down into the bowl and let stand for at least one hour and up to four. Stir and turn the mixture and serve, or refrigerate, covered, for up to four days.
This salad goes well with dishes like pork chops, ham, turkey or vegetarian sausages.