Coleslaw à la Grandma Dorst

Ingredients for 4 servings:

• 1 small white cabbage or red cabbage
• 1 tsp salt
• 3 tbsp white wine vinegar
• 3 tbsp rapeseed oil
• 1 onion(s)
• 1 cup crème fraîche
• n. B. Fondor
• n. B. Maggi
• salt and pepper
• Zucchini or agave syrup, optional

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Available as white or red cabbage salad

Wash the cabbage thoroughly, quarter it, and remove the stalk. Finely shred or grate the cabbage; this is quickest done in a food processor. In a large bowl, combine it with the salt and mash it with a potato masher until the cabbage is tender. Then add the remaining ingredients (vinegar, oil, onions, and crème fraîche) and mix everything well. Season with salt and pepper and, if desired, add Fondor and Maggi. If desired, add a pinch of sugar or a dash of agave syrup for a sweeter taste. This salad is best served grilled, ideally prepared the day before. Note: I don’t normally use ready-made seasoning; however, Grandma Dorst’s recipe actually gets its typical flavor from just these two spices.