Low German Variation Of Spicy Red Cabbage Salad from Fiefhusen in Schleswig-Holstein
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g pork belly, smoked streaky, cut into small cubes
- 2 medium onion (s), finely diced
- 125 ml meat stock
- 6 tablespoon apple cider vinegar
- Sea salt and pepper, black, fresh from the mill
- 3 tablespoon sugar, brown
- 1 vanilla pod (s)
- 500 g red cabbae, fresher, finely sliced
- 50 g almond sticks
- 0.5 teaspoon ½ caraway seeds, whole
Print Recipe
Pin Recipe Instructions
- ORIGINAL PLATE
- Toast you cut the bacon in lüttje cubes and thine somebody inside hitte Pann and solder it almost, good it bannig crunchy sin. Next to each other are the cube of tingles, because caraway and vanilla pods there and soldering of the tingles are glassy, but not to brown. Now with the stock and then the food and taste with Solt, Peber and sugar. And weer rut with the vanilla pod. Kunnst afspölen un wedder int Schapp leggn.
- In de Twischentied, amol can simply moke the red cabbage. Ruth jogged with the stalk and then jogged over the plane. De Kohl was now in a bowl doon. And when you meet de Marinod, you grasp dat doröver. Thick unhindered and then you soldered that nomol ne quarter-thin töwen, threw that again and tasted with Solt and Peber af.
- You are now tied and the almonds are thrown in. Pann un lötts sacht lütt beeten brown warn. Runner vun dat Für and afköhlen plumb.
- Now you thrive then Solot op de Tellers and sprinkle no de parsley and de toast almonds dor över.
- Nu lot Di un serve guests to taste the goot.
- HIGH GERMAN
- First the bacon is cut into cubes and poured into the hot pan until the bacon cubes are nice and crispy. Then the onion cubes, the caraway seeds and the vanilla pod are added and the frying continues until the onions are nice and translucent, but not yet brown. Now deglaze with the broth and vinegar and season with salt, pepper and sugar. The vanilla pod is removed, rinsed, and reused when the opportunity arises.
- In the meantime, the red cabbage is cleaned. Cut out the stalk and rub the cabbage over the finest setting of the slicer. Now park the cabbage strips in a salad bowl. Pour the marinade over it, mix vigorously and let it steep for a quarter of an hour. Mix vigorously again and season with salt and pepper.
- Now is the time to let the almonds take some color in a hot pan and then take them off the fire to cool.
- Arrange the salad on plates and serve sprinkled with parsley and roasted almonds.
- And now enjoy your meal ..
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