Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 small pointed cabbage
- 1 tablespoon sea salt
- 1 teaspoon sugar
- 4 tomato (s), (plum tomatoes)
- 5 tablespoon pine nuts
- Black pepper from the mill
- sea-salt
- Thyme, dried
- olive oil
Print Recipe
Pin Recipe Instructions
- Dice the pointed cabbage and mix with 1 tablespoon of salt and 1 teaspoon of sugar. Let stand covered for about 30 minutes.
- In the meantime, roast the pine nuts in a dry pan. Fillet the tomatoes and dice them as well. The tomato pieces should be about the size of the pointed cabbage pieces.
- Drain and drain the pointed cabbage.
- Heat the olive oil in a frying pan and let the pointed cabbage stew briefly. Add the diced tomatoes and pine nuts. Season everything with thyme, black pepper from the mill and, if necessary, with salt again.
- Made quickly, ideal with grilled meat, can also be eaten cold as a salad.
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