North Hessian cooked coleslaw

Ingredients for 5 servings:

• 1 large white cabbage
• 2 tbsp salt
• 1 tsp pepper
• 3 cups sour cream

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

vegetarian

Cut the cabbage into thin strips. This is best done with a knife rather than a food processor, as the strips will be too fine otherwise. Cook the cabbage in water with 1 tablespoon of salt for about 10 minutes, until soft but still firm to the bite. Drain the cabbage and let it cool slightly. If you’re in a hurry, it’s a good idea to rinse it with cold water. Add the sour cream, salt, and pepper, and mix everything well. Then refrigerate until the salad is thoroughly chilled. Season again with salt and pepper before serving.