in Recipes

pointed cabbage and apple salad

updated

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Ingredients for 2 servings:

  • 350 g pointed cabbage
  • 20 g pine nuts
  • 2 tbsp horseradish (cream)
  • 150 g low-fat yogurt
  • 2 tbsp lemon juice
  • Salt
  • pepper
  • 2 apples
  • Chives, cut into rolls

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Clean the pointed cabbage, remove the stalk, and cut into thin strips. Roast the pine nuts in a pan without fat. Mix the creamed horseradish with yogurt, lemon juice, salt, and pepper. Wash and quarter the apples, remove the cores, and cut them first into thin slices and then into strips. Mix the yogurt marinade with the pointed cabbage and apple strips. Season with salt and pepper. Sprinkle with the pine nuts and chives. Serve immediately. This dish goes well with toasted brown bread, but any type of meat also goes well with it.

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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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