Pointed cabbage, authentic as a salad

Ingredients for 4 servings:

• 1 head of pointed cabbage
• n. B. Oil, neutral
• e.g. Dill seeds
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Less is more! Mild, tender salad.

Remove the dirty-looking outer leaves of the cabbage. Grate the cabbage into fine strips (no thicker than uncooked spaghetti). Leave the stalk for scraps. Now add a neutral oil (I recommend sunflower or rapeseed oil). Because pointed cabbage heads vary in size, it’s hard to tell how much oil to use—the salad should have a certain shine. Then knead vigorously. While kneading, you’ll notice it becoming really soft/tender. Add the dill seeds. Finally, carefully season with salt and, if desired, pepper and serve. If you’re making this salad for the first time, I don’t recommend any variations—just give it a try and try it. Pointed cabbage is anything but a boring coleslaw and shouldn’t be overpowered by unnecessary ingredients.