Summary

Ingredients

• 1 small Head red cabbage
• 2 m. Apples, sweet and sour e.g., Berlepsch
• 1 teaspoon, leveled salt
• 3 tablespoon walnut vinegar
• 2 tablespoon, leveled raw cane sugar
• 2 tablespoon sunflower oil

Print Recipe Pin Recipe

Instructions

1. Remove the outer leaves of the red cabbage. Quarter the red cabbage, cut out the stalk and slice the cabbage into fine strips on the vegetable slicer. The leaves, which can no longer be planed without risk of injury, should be cut into fine strips with a knife. Now pour a teaspoon of salt over the grated cabbage and knead with your hands until some juice comes out. Peel and core the apples, also slice them finely and add to the red cabbage.
2. Season to taste with sugar, vinegar and oil and let it steep for at least half an hour.
3. The salad is enough - depending on the size of the cabbage - for about 4 people as a side dish. With half walnuts and pieces of cheese to taste (e.g. Gorgonzola) it becomes a starter and with a piece of country bread or baguette it becomes a complete dinner.