coleslaw

Ingredients for 6 servings:

• 1 head of white cabbage
• 4 tbsp oil
• 1 tsp sugar
• 1 onion(s)
• 1 tbsp vinegar
• 1 cup sour cream
• 2 liters of water
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

like grandma makes it

Depending on the size, quarter or eighth the white cabbage, remove the stalk, and cut the cabbage into very fine strips. Place it in a large pot, cover with water, and bring to a boil. Add 2 tablespoons of oil, the sugar, and 3 teaspoons of salt to the pot. Cook the white cabbage for about 5 minutes, or longer or shorter, depending on how fine the strips are. It’s best to taste it halfway through; the strips should still have a bit of a bite. Pour into a sieve and rinse with cold water. Allow to cool. For the marinade, mix the sour cream with 2 tablespoons of oil and the vinegar until smooth. Season with salt and pepper, add the white cabbage, and mix well. If the salad is to be served later, season again; it sometimes needs more seasoning.