For the sauerkraut salad with oranges, drain the cabbage well and squeeze it with your hands. Cut a little smaller.
Roast pumpkin seeds in a pan without fat until fragrant. Allow to cool.
Grate the peel from one orange and fillet both fruits:
Peel off the peel including the white inner peel, collecting the juice. Then remove the orange segments from their thin membranes, also reserving the juice.
Mix the orange fillets with the sauerkraut.
Coarsely chop the pumpkin seeds.
For the marinade, mix the collected juice, seed oil and orange zest and season with salt and pepper, possibly honey.
Drizzle the marinade over the salad.
Allow the sauerkraut salad with oranges to marinate for at least half an hour and serve sprinkled with pumpkin seeds.