In the meantime, only use flawless leaves for the vegetables for the white cabbage. Wash the leaves. Only use the middle rib if it doesn't taste bitter. Try at the bottom. Cut the rib crosswise into approx. 2 cm long pieces, chop the leaves into approx. 4 x 4 cm pieces. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stalk and the grains.