John Myers
Ingredients for 12 servings:
- 1 head of white cabbage, approx. 2 kg
- 375 ml vinegar (wine)
- 225 g sugar
- 30 g dried mixed herbs (salad)
- ½ tbsp sea salt
- ½ tbsp pepper, freshly ground
- 200 ml olive oil, cold squeezed
- 0.7 liters of carbonated mineral water
Instructions
Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes
Spicy salad, goes well with grilled dishes and pan-fried dishes
Clean the cabbage, remove the stalk, slice into thin strips, and place in a large, lidded bowl. Gently heat the wine vinegar, sugar, salad greens, salt, and pepper in a saucepan and mix well (do not boil). Then stir in the olive oil. Pour the marinade over the sliced cabbage and mix well. Finally, pour in the sparkling mineral water and tightly close the bowl. Let it sit in the refrigerator for at least overnight, but preferably for 2 to 3 days. Season again with salt and pepper before serving, if desired. Tip: The salad will stay edible for about 14 days (tightly sealed and refrigerated). It can also be prepared as a savory vegetable dish. Drain the liquid well and briefly steam the white cabbage.
Facebook Comments