Summary

Ingredients

• 250 g pointed cabbae
• 1 carrot (s)
• 2 teaspoons lemon juice
• 4 tablespoons milk
• 1 teaspoon, heaped horseradish, from the jar
• 120 g sour cream
• salt and pepper
• 1 pinch (s) sugar
• 40 g leeks

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Instructions

1. Mix the sour cream, milk, lemon juice and horseradish together. Cut the pointed cabbage (remove the stalk) into thin strips. Likewise the leek. Place in a bowl with a little salt and a pinch of sugar and knead lightly by hand. Peel and grate the carrot. Add to the cabbage. Add the sour sauce and season with salt and a little pepper.