Summary

Ingredients

• 1 small Head red cabbage (about 800 g)
• a bit salt
• 1 piece (s) ginger root (about 5 g)
• 0.5 ½ half a vanilla pod (Bourbon vanilla)
• 5 tablespoon sunflower oil
• 1 large pear (s)
• 1 lemon (s) juice half a lemon and something else to taste
• 50 g roasted almond (s), preferably fresh from the Christmas market)
• 1 onion (s)
• 100 ml grape juice
• 2 tablespoon balsamic vinegar
• some sugar
• some pepper, colored, from the mill

Print Recipe Pin Recipe

Instructions

1. Clean the red cabbage, rinse, quarter, cut into wedges and then slice into fine strips. In a bowl, knead the red cabbage strips with a little salt with your hands. Peel the ginger and grate finely. Cut the vanilla pod lengthways and carefully scrape out the pulp. Mix the vanilla pulp with the finely grated ginger and 2 to 3 tablespoons of sunflower oil into the red cabbage and then cover and let it rest for 2 hours.
2. Rinse, halve, peel and quarter the pears, remove the cores, then cut the pear quarters into wedges and drizzle with the juice of half a lemon. Roughly chop the roasted almonds. Peel and finely dice the onion.
3. Heat 2 tablespoons of sunflower oil in a saucepan and fry the onion cubes until translucent. Then add the pear wedges and deglaze with the grape juice and the Aceto Balsamico Bianco. Then bring to the boil and season with a little salt, sugar, a few turns of colored pepper from the mill and with the lemon juice.
4. Add the dressing to the red cabbage, mix everything well and sprinkle with the coarsely chopped, roasted almonds.