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pointed cabbage salad with tomatoes

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Ingredients for 4 servings:

  • 1 small pointed cabbage
  • 250 g tomatoes
  • 100 g tomatoes, dried in oil
  • 1 onion(s), red
  • 2 tbsp parsley, frozen
  • 2 tbsp white wine vinegar
  • 4 tbsp oil
  • ½ tsp caraway powder
  • salt and pepper
  • Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 32 minutes

Wash the pointed cabbage, cut into 1 cm wide strips, and blanch in boiling salted water for 2 minutes. Then rinse the cabbage and let it cool. Dice the fresh tomatoes and cut the sun-dried tomatoes into small strips. Peel and finely slice the onion. Prepare a dressing with oil, vinegar, parsley, and spices, then add to the salad and toss everything together. Tip: If you like, you can add 1 packet of diced feta cheese. However, this will no longer make the salad vegan.

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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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