Summary

Ingredients

• 0.5 ½ head white cabbage, approx. 600 - 800 g
• 1 large onion (s)
• 1 clove garlic
• 1 teaspoon salt, to knead with the herb
• 2 tablespoon rapeseed oil, cold-pressed
• 5 tablespoon balsamic vino or white wine vinegar
• 250 ml vegetable stock
• 1 tablespoon caraway seeds (possibly powder)
• 1 teaspoon sugar or sweetener to taste
• Salt and pepper (hot pepper or hot chili)

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Instructions

1. This is a very tasty salad that can be eaten very well while it is still warm.
2. Best with roast pork or grilled meat.
3. Grate the cabbage very finely with a slicer and knead well with salt. If a light juice forms in the process, so much the better!
4. The oil (if you want to save PP, take 1 tablespoon of oil) in a hot pan, do not let it turn brown. Immediately add the sliced onion and the Knofi, sauté until translucent, add a dash of mineral water if necessary.
5. Put the very finely chopped cabbage in the pan, sauté briefly, deglaze with 250 ml vegetable stock and simmer for a short time.
6. Immediately place in a bowl, season with sugar, salt and pepper and add the 5 tablespoons of vinegar. Mix well.
7. Fresh parsley or other preferred herbs can be sprinkled over the top before consumption.
8. For WW 3-6 PP, depending on the addition of oil, the entire salad!