Summary

Ingredients

• 1 head red cabbage (approx. 2 - 2.5 kg)
• 375 ml red wine vinegar or balsamic vinegar
• 225 grams sugar
• 30 g herbs (salad herbs), mixed, dried
• 0.5 tablespoon ½ sea salt
• 0.5 tablespoon ½ pepper
• 200 ml olive oil, cold pressed
• 1 bottle sparkling mineral water
• possibly chives, fresh for garnish
• possibly fruits

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Instructions

1. Clean the red cabbage, remove the stalk and the outer leaves. Slice into thin strips and place in a large bowl with a lid.
2. Heat the wine vinegar, sugar, salad herbs, salt and pepper in a saucepan and stir well (do not boil). Then mix in the olive oil. Pour the marinade over the cut red cabbage and mix together. Finally, pour the sparkling mineral water over it and close the bowl tightly.
3. Let the salad steep for 2-3 days. Before serving, season again vigorously with salt and possibly a little pepper from the mill. Wash the chives and cut into fine rolls. Garnish the salad with it.
4. The lettuce can be kept for at least 2 weeks if stored refrigerated and covered. But it can also be cooked afterwards (please add onions, cloves, bay leaf, apples, raisins and possibly red wine, cook and season with currant or elderberry jelly. This can then be served as warm red cabbage vegetables).
5. For a fruity version of the salad, you can also fold in a few pieces of grapes, pineapple, orange or apple pieces before serving.