pointed cabbage salad

Ingredients for 3 servings:

• 600 g pointed cabbage (one small head)
• 2 tsp salt
• 3 tbsp Balsamic vinegar bianco
• 2 tbsp olive oil or rapeseed oil
• pepper
• Caraway, ground
• e.g. sunflower seeds
• ½ bunch parsley, approx.
• e.g. vegetables, of the season

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

vegetarian or vegan, basic recipe with refinement ideas

For the basic recipe, quarter the pointed cabbage, remove the stalk, and finely shred or cut into thin strips. Transfer to a bowl and season with 2 teaspoons of salt. Now it’s important to knead the cabbage! I do this by hand (like baking a cake), but you can also pound it. Kneading takes about 2-3 minutes. This breaks up the cabbage’s fibers. This makes the vegetable softer and more digestible. It also loses volume, so don’t be alarmed if it was a large amount to begin with. After kneading, add the vinegar and stir. The salad should rest for a while, if possible, for about half an hour to an hour (you can also prepare it the day before). During this time, I roast sunflower seeds (amount as desired) in a pan without oil until they brown and become fragrant, and chop parsley (about half a bunch, depending on your taste). After the resting time, I add pepper, olive oil, about half a teaspoon of ground caraway (caraway haters: please try it! I’ve never had any complaints), the sunflower seeds, and the parsley. The salad already tastes very good. But you can still customize it as you like. We like to add diced tomatoes, raw zucchini/cucumbers, bell peppers, or other raw vegetables that the season has to offer. You can let your creativity and taste run wild. It tastes great as a side dish or on its own. The basic salad will easily keep in the fridge for 1-2 days. We prefer pointed cabbage to most other salads in winter, as it’s in season then and is very healthy. Wrapped in a plastic bag (dry), it will keep in the fridge or in a cool place for weeks.