Greek-style coleslaw

Ingredients for 8 servings:

• 1 kg white cabbage
• 2 onions
• 375 ml herbal vinegar
• 150 ml sunflower oil
• 150 g sugar
• 40 g salt
• 1 tsp black pepper
• 750 ml mineral water

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Remove the outer leaves of the white cabbage, quarter the cabbage, and remove the stalks. Then finely slice the quarters. Peel the onions and dice them into small pieces. Place the cabbage strips and diced onions in a large bowl and knead them together by hand for at least 2 minutes. In another bowl, combine the herb vinegar, sugar, vegetable oil, salt, and black pepper. Whisk the liquid until the sugar has completely dissolved. Then very carefully and slowly add the sparkling water, ensuring that the sparkling water can foam up considerably. Pour the liquid over the vegetables, stir well, and cover the bowl with a small lid or plate. Weigh the lid down with a bowl of water or another weight. This allows the liquid to rise up the sides of the lid or plate. The coleslaw must now sit in the refrigerator for at least 12 hours so that the white cabbage becomes soft, mild, and digestible. A longer steeping time is also possible. Remove the liquid the next day. Drain the salad in a colander and let it drain slightly. The coleslaw is now ready to serve. Tip: The coleslaw can be stored in an airtight container in the refrigerator for 3-4 days.