Red cabbage salad

Ingredients for 4 servings:

• 1 small head of red cabbage, approx. 500 g
• 1 m.-sized onion(s)
• Olive oil or sunflower oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

delicious and simple side dish for fish, meat and grilled food

Quarter the cabbage, remove the stalk and outer leaves. Then cut into fine strips and place in a large, shallow bowl, creating layers 3-5 cm high. Sprinkle about 1 level teaspoon of table salt evenly over each layer. Stir thoroughly to ensure the salt is evenly distributed. Cover and let stand for at least 6-8 hours, stirring occasionally and skimming off any liquid if necessary. After the resting time, place the shredded red cabbage in small portions, one at a time, in a sturdy tea towel and squeeze out as much liquid as possible by squeezing and toggling the towel. It is recommended to wear thin rubber gloves when doing this. The cabbage should have a matte appearance after squeezing; it should no longer be shiny. Place the squeezed cabbage in a bowl, add the diced onion, stir in 1-2 tablespoons of olive or sunflower oil and season with pepper and a little salt. Let the finished salad stand, covered, at room temperature for at least 3 hours, stirring occasionally.