Greek red cabbage salad

Ingredients for 12 servings:

• 1 head of red cabbage (approx. 2 – 2.5 kg)
• 375 ml red wine vinegar or balsamic vinegar
• 225 g sugar
• 30 g herbs (salad herbs), mixed, dried
• ½ tbsp sea salt
• ½ tbsp pepper
• 200 ml olive oil, cold squeezed
• 1 bottle of carbonated mineral water
• chives, fresh for garnishing
• possibly fruits

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

It’s easy to prepare, is a sure success, and goes well with many meat dishes.

Trim the red cabbage, remove the stalk and outer leaves. Slice into thin strips and place in a large, lidded bowl. 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 ​​red cabbage and mix well. Finally, pour in the sparkling mineral water and tightly close the bowl. Let the salad marinate in the refrigerator for 2-3 days. Before serving, season generously with salt and, if desired, a little freshly ground pepper. Wash the chives and finely chop them. Garnish the salad with them. The salad will keep for at least 2 weeks if kept refrigerated and covered. It can also be cooked afterward (add onion, cloves, bay leaf, apples, raisins, and, if desired, red wine, cook, and season with blackcurrant or elderberry jelly. This can then be served as a warm red cabbage salad). For a fruitier salad variation, you can also add some grapes, pineapple, orange or apple pieces before serving.