Summary

Ingredients

• 400 g red cabbae, without stalk, cut into thin strips
• 3 orange (s)
• 3 tablespoon crème fraîche
• 2 tablespoon hazelnuts, chopped
• 3 tablespoon oil
• 1 ½ tablespoon vinegar
• salt and pepper

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Instructions

1. Peel 2 oranges with the knife so that the white skin is removed, cut oranges into 2cm pieces. Squeeze the last orange. Mix 6 tablespoons of juice with oil, vinegar and creme fraiche, season with salt and pepper. Mix the sauce well with the finely chopped red cabbage and cover and let stand for at least 1 hour at room temperature.
2. Fold the orange pieces underneath and season with salt and pepper. Serve sprinkled with hazelnuts.