Bavarian – Saxon white cabbage salad slimmed down – according to Ille

Ingredients for 4 servings:

• ½ head of white cabbage, approx. 600 – 800 g
• 1 large onion(s)
• 1 clove(s) garlic
• 1 tsp salt, for kneading with the cabbage
• 2 tbsp rapeseed oil, cold squeezed
• 5 tbsp balsamic vinegar or white wine vinegar
• 250 ml vegetable stock
• 1 tbsp caraway seeds (or powder)
• 1 tsp sugar or sweetener to taste
• Salt and pepper (hot pepper or hot chili)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a wholesome salad, adapted for a low-fat diet

This is a delicious salad that’s delicious while still warm. It’s best served with roast pork or grilled meat. Finely grate the cabbage and mix it well with salt. If it starts to juice slightly, all the better! Add the oil (if you want to save on PP, use 1 tablespoon of oil) to a hot pan; don’t let it brown. Immediately add the chopped onion and garlic and sauté until translucent, adding a splash of mineral water if desired. Add the very finely chopped cabbage to the pan, sauté briefly, deglaze with 250 ml of vegetable stock, and bring to a very brief simmer. Immediately transfer it to a bowl, season with sugar, salt, and pepper, and add the 5 tablespoons of vinegar. Mix well. Sprinkle with fresh parsley or other favorite herbs before serving. For WW 3-6 PP, depending on the amount of oil added, use the entire salad!