North Hessian Boiled Coleslaw
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 large white cabbage
- 2 tablespoon salt
- 1 teaspoon pepper
- 3 cups sour cream or sour cream
Print Recipe
Pin Recipe Instructions
- Cut the cabbage into thin strips. It is best to use a knife and not a food processor, otherwise the strips will be too fine.
- Cook the cabbage for about 10 minutes in water with 1 tablespoon of salt, until it is soft but still firm to the bite.
- Drain the cabbage and let cool a little. Quenching with cold water doesn`t do any harm if you want it to be quick. Add the sour cream, salt and pepper and mix everything well. Then put in the fridge until the salad is really cool.
- Season again with salt and pepper before serving.
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