White Cabbage Salad, Creamy and Fresh in Summer

Summary

Ingredients

• 1 small Head white cabbage
• 1 large red pepper (s)
• 1 medium onion (s)
• 1 cup sweet cream (200 ml)
• 2 dashes sweetener, liquid or a little sugar
• 1 teaspoon salt
• 0.5 ½ lemon (s), add the juice

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Instructions

1. The most important thing is to slice the cabbage very finely. I use the cucumber slicer for this. Clean the cabbage and cut into quarters, slice all quarters down to the stalk and place in a large bowl. Sprinkle with the salt and mash with a wooden spoon. Just use a wooden spoon, I`ll take one with a hole that is straight at the bottom, repeatedly pounding into the white cabbage strips. Then add the lemon juice and continue to mash for about 1 minute. This will cause the thicker parts of the cabbage to become nicely tender and the vegetable juice will leak out, which improves the taste. Clean the pepper and cut into small cubes, clean the onion and cut into small cubes (the finer the better - at first I grated the onion, but it gets bitter sometimes). Add both to the cabbage in the bowl. Now add the cream and the liquid sweetener and mix everything well. Season to taste with salt and sweetener. It tastes best slightly sweet. Since the lettuce loses its sweetness due to the cooling, it may be a splash more. Put the bowl in the refrigerator and chill for at least 3 - 4 hours, preferably overnight. Stir again before serving and season if necessary.