pointed cabbage salad

Ingredients for 8 servings:

• 800 g pointed cabbage
• 2 garlic cloves
• 1 large onion(s)
• 125 g ham (Katenschinken), diced
• 3 bell peppers, different colors
• 150 g spring onion(s), peeled and weighed
• 300 g gherkins
• 6 tbsp cucumber juice
• 2 tbsp rapeseed oil
• 2 tsp salt, or to taste
• Pepper, from the mill
• 200 g sour cream

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Gently fry the ham cubes in a pan over medium heat without any fat. Finely dice the onion and garlic and add to the ham cubes. Sauté until the ham is slightly crispy and the onions are translucent. In the meantime, coarsely grate the pointed cabbage (this is best done in a food processor). Dice the bell peppers and gherkins, and slice the spring onions into rings. Deglaze the ham and onion cubes with the gherkin vinegar, bring to a boil, add the oil, stir well, and pour over the pointed cabbage while still hot. Mix well, then add the bell peppers, gherkins, and spring onions. Season with salt and pepper. Season with salt carefully first, as the ham is already salty. Let the salad marinate in the refrigerator for about 1 hour, then stir in the sour cream.