Coleslaw - Classic
Prep Time30 minutes mins
Rest Time2 hours hrs
Total Time2 hours hrs 30 minutes mins
Servings: 4 people
- 1,2 kg Small white cabbage
- 7 tbsp White wine vinegar
- Salt
- Sugar
- 1 Pc. Onion
- 3 E Extra virgin olive oil
- 1 tbsp Caraway seed
- Pepper
- 100 g Kat ham / pork belly
Wash the cabbage, quarter it and remove the stalk. Either use a sharp knife or a kitchen slicer to cut the cabbage into thin strips (1 - 2 mm). Peel and finely dice the onion, stir together with 4-5 teaspoons of vinegar and the caraway seeds in a small bowl. Dice the ham / pork belly and fry briefly.
Place the strips in a large bowl, pour 3 - 4 tablespoons of vinegar over them, as well as 1 teaspoon of salt and 1 teaspoon of sugar. Beat the cabbage vigorously with both hands for 10 minutes until a milky juice has formed. Kneading destroys the cell structure and makes the cabbage softer,
Add the sauce and the ham / pork belly to the cabbage and mix everything well. Let it steep for a good 2 hours. Season to taste and add salt and pepper if necessary.
The coleslaw will keep for about 1 week in a food storage container with a lid.
Serving: 100g | Calories: 62kcal | Carbohydrates: 5.2g | Protein: 2.8g | Fat: 1.8g