Fruity pointed cabbage salad with oranges and caramelized pine nuts

Ingredients for 4 servings:

• 500 g pointed cabbage, white
• 2 oranges
• 1 apple, red
• ½ onion(s)
• 60 g pine nuts
• some powdered sugar
• 3 tbsp olive oil, high quality
• 2 tbsp Balsamic vinegar (honey balsamic vinegar)
• 1 tbsp balsamic cream (orange balsamic vinegar cream)
• 50 ml water
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 30 minutes

Wash the pointed cabbage and cut into thin strips. Finely dice the onion. Peel the oranges, including the white part, with a sharp knife. Cut out the orange segments over a small bowl. This works best if you cut into the segments along the skin. Collect the juice and squeeze out any remaining skin well. Set aside 4 orange segments for decoration, cut the remaining segments into small pieces and add to the juice. Quarter and core the apple. Divide the quarters again lengthwise and cut them into thin wedges in the opposite direction. Place the apples in the orange juice to prevent them from browning. Set a few wedges aside for decoration. Prepare the dressing in a salad bowl. To do this, mix the olive oil, honey balsamic vinegar, and orange balsamic cream with the orange juice and water. Season the dressing with salt and pepper. Add the onion to the oranges and apples and fold into the dressing. Add the pointed cabbage to the bowl and mix well. If you have time, you can let the salad marinate for a while, then cover and refrigerate. Before serving, toast the pine nuts in a non-stick pan with powdered sugar and caramelize them slightly. For more caramelization, add a little granulated sugar to a pan and heat until it melts. Then add the pine nuts and stir. Let the pine nuts cool on a piece of baking paper. Serve the salad in small bowls with the reserved orange segments, apple slices, and caramelized pine nuts, and drizzle with a high-quality olive oil.