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Crispy pointed cabbage salad

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Ingredients for 4 servings:

  • 1 pointed cabbage
  • 5 tbsp white wine vinegar
  • 3 tbsp sunflower oil or rapeseed oil, preferably tasteless
  • salt and pepper
  • Caraway powder

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

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Remove the outer leaves of the pointed cabbage and rinse the now clean outer layer under running water. Using a sturdy, very sharp knife, halve the pointed cabbage and cut each half, starting at the tip, into thin strips of approximately 5 mm. Do not use the stalk. Place the cabbage in a large bowl and toss with the vinegar and oil. Season the pointed cabbage with salt, pepper, and caraway powder to taste. The salad is ready to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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