Pointed Cabbage Salad with Carrots

Summary

Ingredients

• 500 g carrot (s)
• 1 kg pointed cabbage
• 1 onion (s)
• 8 tablespoon balsamic vinegar, white
• 10 tablespoon olive oil
• Pepper, black
• salt
• 0.5 ½ bunch parsley, smooth

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Instructions

1. Peel the carrots and do not grate too finely. Clean and quarter the pointed cabbage, remove the stalk and cut into fine strips. A food processor is also suitable for grating.
2. Knead the cabbage vigorously with about 2 teaspoons of salt for a few minutes until it becomes soft. Mix with the carrots.
3. Peel and dice the onions and fry them in a little oil until they are soft but not too brown. Deglaze with balsamic vinegar and a little water and remove from the stove. Add the rest of the oil and stir well. Mix the marinade with the vegetables, season to taste and let steep for several hours.
4. Season to taste with vinegar, pepper and salt before serving. Stir in the chopped parsley.
5. The salad is easy to prepare. It can be stored refrigerated for 1 - 2 days without any problems. It goes well with grilled, pan-fried, bratwurst or hearty meat pies, such as B. Lamb Patties.