White cabbage salad with sour cream and herbs

Ingredients for 8 servings:

• 1 head of white cabbage
• 2 onions, red
• 250 ml sour cream
• 150 ml natural yogurt
• 250 ml mayonnaise
• 1 pack of frozen dill
• 1 pack of chives, frozen
• 1 pack of parsley, frozen
• 1 lemon(s), the juice
• 1 tbsp red wine vinegar
• 5 tbsp sugar
• 1 tsp, heaped salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

easy and fast

In a very large bowl, combine the ingredients for the sauce. First, mix the sour cream, yogurt, and mayonnaise until smooth. Then add the herbs. I use the ones from the small frozen packets, but you can of course use fresh herbs too. Squeeze the lemon and add the juice. Stir in the salt, pepper, sugar, and vinegar. I like to use red wine vinegar, but you can of course use any other. Red wine vinegar gives it a very well-rounded flavor. The same goes for the onions: you eat with your eyes, so I like to use red onions. Chop them very finely and fold them in. Mix the ingredients well and set aside. Now it’s time to chop the cabbage. It’s super quick with a food processor. If you don’t have a food processor, you’ll unfortunately have to use a grater. Chop the entire head of cabbage into fine strips. Add the white cabbage shreds to the sauce and mix well. This works best with your hands. You can also knead the cabbage well so that the liquid runs out. This will soften it. Let the salad marinate well, preferably overnight.