John Myers
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Red Cabbage Salad Always Fresh and Pleasure in Every Season
The perfect red cabbage salad always fresh and pleasure in every season recipe with a picture and simple step-by-step instructions.
alternatively additionally
- 150 ml Sunflower oil
- 3 piece Red onion, diced
- 1 piece Lemon fresh just the juice
- 1 piece Grated apple Boskoop
- 150 ml Balsamic red
- 3 tablespoon Blackberry jelly
- 3 tablespoon Honey
- 3 tablespoon Freshly ground pepper and salt
- 3 tablespoon Ground cinnamon (in the winter months)
- 3 tablespoon Ground clove (in the winter months)
- 3 tablespoon Mulled wine spice
- If you like – put on gloves first – because you dye red cabbage 🙂 In a large bowl, first the head of red cabbage is finely sliced and kneaded softly with your hands. Pour oil over them and set aside. Let it steep for 60 minutes.
- Cut the onions into small cubes. Drizzle with lemon juice and add to the red cabbage. knead well with your hands again.
- The apples are grated and placed in a bowl and drizzled with the balsamic vinegar and now also added to the red cabbage. Knead again well with your hands.
- Now mix the spices into the red cabbage, depending on the season, and again mix well with your hands. Now the “red cabbage salad” is first placed on a plate to taste – and may be seasoned again. Then again the rest for 30 minutes in the refrigerator so that the salad is cooled well and then seasoned again.
- In my experience, the taste can only really be determined after the cooling process. If everything is as it should then it can be bottled for storage.
- I have meanwhile switched to vacuuming the red cabbage salad in portions. This has the following reason:
- Simply take a package out of the freezer and put it in the micro for 2 minutes. You can do that without any problems at a maximum of 900 watts and the result is a crisp, fresh salad – whatever the season.
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