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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