Summary

Ingredients

• 1 small Head red cabbage, cleaned approx. 800 g
• 4 spring onions, alternatively 2 shallots or 1 large onion
• 4 tablespoon apple cider vinegar
• 2 tablespoon vegetable oil, e.g. rapeseed or sunflower oil, not olive oil
• 2 teaspoons, leveled salt
• 1 tablespoon sugar
• pepper

Print Recipe Pin Recipe

Instructions

1. Clean the red cabbage, cut out the stalk and cut the rest into quarters or eighths. Slice the red cabbage into fine strips, cut if necessary.
2. Place in a bowl, sprinkle the salt over it and knead vigorously with your hands for about 5 minutes until the red cabbage begins to form liquid.
3. Let it steep a little, meanwhile clean the spring onions, cut in half lengthways and finely chop.
4. Add the sugar to the red cabbage and knead again briefly with your hands. Now add the spring onions to the red cabbage, as well as the apple cider vinegar and the oil. Mix everything very well and season with a little pepper.
5. Let it steep again for at least 30 minutes, then you can eat the salad.
6. Of course, the longer it can draw, the better it gets.