Red cabbage and pear salad with roasted almonds

Ingredients for 4 servings:

• 1 small head of red cabbage (about 800 g)
• some salt
• 1 piece(s) ginger root (about 15 g)
• ½ vanilla pod(s) (Bourbon vanilla)
• 5 tbsp sunflower oil
• 1 large pear(s)
• 1 lemon(s), juice of half and more to taste
• 50 g roasted almonds, preferably fresh from the Christmas market)
• 1 onion(s)
• 100 ml grape juice
• 2 tbsp Balsamic vinegar bianco
• some sugar
• some pepper, mixed, from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 35 minutes

Suitable as a side dish to steaks, roasts, goulash or schnitzel

Clean and rinse the red cabbage, quarter it, cut it into wedges, and then slice it into fine strips. In a bowl, knead the red cabbage strips with a little salt by hand. Peel the ginger and grate it finely. Cut the vanilla pod lengthwise and carefully scrape out the seeds. Mix the vanilla seeds, finely grated ginger, and 2 to 3 tablespoons of sunflower oil into the red cabbage, then cover and let it rest for 2 hours. Rinse the pears, halve them, peel them, quarter them, remove the cores, then cut the pear quarters into wedges and drizzle with the juice of half a lemon. Roughly chop the roasted almonds. Peel and finely dice the onion. Heat 2 tablespoons of sunflower oil in a saucepan and sauté the diced onion until translucent. Then add the pear wedges and deglaze with the grape juice and the Aceto Balsamico Bianco. Bring to a boil and season to taste with a little salt, sugar, a few grinds of freshly ground pepper, and lemon juice. Add the dressing to the red cabbage, mix well, and sprinkle with the coarsely chopped roasted almonds.