White Cabbage Salad À La Lisa
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 large white cabbage
- 5 clove (s) garlic
- vinegar
- oil
- 2 cups crème fraîche
- Whipped cream
- 2 teaspoons caraway seeds, whole
- salt
- pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Remove the coarse leaves from the white cabbage, quarter and slice or cut into fine strips. I cut the cabbage very thinly on the bread machine. I rinse the white cabbage strips with cold water and let them drain for a moment. Then I carefully add salt and mash with the potato masher or knead the cabbage with my hands until soft. This means that it does not have to be cooked.
- For the dressing I mix creme fraîche, a little whipped cream, a little neutral oil and a dash of vinegar (we like white wine vinegar best). I press 3-4 cloves of garlic, I cut 1 clove into fine cubes. Season to taste with salt, pepper and sugar. If you like, add 2-3 teaspoons of caraway seeds at the end. Fold in the white cabbage strips and place in the refrigerator overnight so that the salad can pull through and is tender.
- Take out three hours before serving so that the salad reaches room temperature, otherwise it will not taste good. Season again to taste and possibly a little more seasoning.
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