Summary

Ingredients

• 1 small Head white cabbage, cut into fine strips
• 4 carrots, finely grated
• 2 apples, roughly grated
• 200 g ham, cut into strips
• 200 g Emmentaler or Maasdammer, cut into strips

For the sauce:

• 1 onion (s), cut into strips
• 2 cloves garlic, finely diced
• 1 cup natural yogurt
• 1 tablespoon, heaped mayonnaise
• 2 tablespoon olive oil
• 1 tablespoon, leveled white wine vinegar
• 1 tablespoon, cut Dijon mustard
• 1 pinch (s) caraway seeds
• 4 small pickles, mild, cut into very fine slices

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Instructions

1. I always start with the sauce, i. H. Mix everything from the onion to the pickle.
2. Knead the cabbage well after cutting or grating, it will absorb the sauce better. Then mix everything well without destroying the consistency of the ingredients, preferably by hand. Let it steep in the refrigerator for 1 - 2 hours and serve with a strong farmhouse bread.
3. Can be kept in the refrigerator for 2 - 3 days without further ado and becomes more and more juicy.