Sweet and sour marinated cauliflower or broccoli

Ingredients for 6 servings:

• 1 large cauliflower, or 1 kg broccoli, or both mixed
• Water
• 2 tsp salt
• 2 tbsp sugar
• 150 ml white wine vinegar
• Pepper, white, from the mill
• 1 large onion(s), approx. 150 g

Instructions

Working time approx. 15 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 8 minutes

Healthy, low-calorie, fat-free, easy to prepare

Clean the cauliflower/broccoli, divide it into roughly equal-sized florets, and wash it. If you like, you can use the peeled stalks and stems and cut them into roughly 1.5 cm pieces; they are particularly crunchy. Boil the vegetables with salt in enough water to almost cover them, then simmer for 3 minutes on low heat. If you prefer it softer, add a little more cooking time. Drain through a sieve, reserving the vegetable stock. Immediately rinse the vegetables in ice-cold water and allow both to cool. In a large porcelain or glass bowl with a lid, dissolve the sugar in the vinegar and season with pepper. Finely dice the peeled, washed onion and add it. First, pour in about 2/3 of the cooking liquid and stir to combine. Season again with vinegar, sugar, or pepper to taste. Add the cauliflower/broccoli to the marinade and, if necessary, add enough liquid to cover the vegetables. Before serving, cover and let stand in the refrigerator for about half an hour, stirring gently occasionally. Don’t serve too cold! It will keep in the refrigerator for at least a week if kept uncovered and can be prepared well in advance. It goes well with pan-fried or grilled meat, bratwurst, meatballs, fried fish, and fried potatoes. Tip: If you get nausea after eating cabbage, this preparation is a good choice; it will make it much more digestible.