Salads: Red Cabbage Salad

I once again had an appetite for red cabbage salad and since there was no red cabbage left during my canning campaign, I bought a small head. Remove the outer leaves from the red cabbage and quarter the red cabbage. Remove the stalk and cut the cabbage into fine strips.

Briefly scald the cabbage with boiling water, this saves my hands from kneading, because this also softens the structure of the cabbage. For the dressing, mix oil, vinegar, water, salt and pepper and season to taste. Pour over the drained cabbage.

Cut the onion into fine half rings and add the horseradish (I grated a 2 cm piece) and both of them to the red cabbage and mix in. Let the cabbage stand for at least a couple of hours, I've got it on the plan for tomorrow.

Taste, add seasoning if necessary and the healthy autumn treat is ready.

I followed Dieter's tip and rubbed a small apple under half of my red cabbage salad. It tasted refreshingly delicious, better than my first variant.