Sig's Kohlsalat (cabbage slaw)

Name: Sig's Kohlsalat (cabbage slaw)
Yield: 4 servings
Cuisine: American
Ingredients: 750 grams white cabbage , the fresher the better; 1 good pinch of sea salt; 1 small onion; 1/2 tbsp butter; 175 ml good vegetable stock.; 1 pinch of sugar or to taste; 6 tbsp raspberry or cherry vinegar or use another one but not malt or balsamic; 3 tbsp of good vegetable or olive oil

Sigrun @sigrun

German, living in England

I was asked about making Sauerkraut and if you can eat it in the day. No you can't. This salad though is a little like Sauerkraut as long as you ensure it has a sweet sour flavour . This is how I make mine .

Sigrun @sigrun

German, living in England

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Ingredients

4 servings

750 gramswhite cabbage , the fresher the better
1good pinch of sea salt
1 smallonion
1/2 tbspbutter
175 mlgood vegetable stock.
1 pinchof sugar or to taste
6 tbspraspberry or cherry vinegar or use another one but not malt or balsamic
3 tbspof good vegetable or olive oil

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Steps

1

Remove the outer leaf from the cabbage and discard, cut cabbage in half or quarters.
2

Grate into fine strips or thinly slice the cabbage into thin strips
3

Boil water that you season with the salt, add the cabbage .Boil until just still crunchy
4

Remove from the hob and almost squeeze dry.
5

Sauté onions but do not brown, remove from butter and add to cabbage .
6

Now mix together your still warm stock, sugar .vinegar and oil. Add to cabbage stir well
7

Leave to rest for at least two hours or so in fridge. Stir occasionally. It should have a sweet sour taste. Add a few cumin seeds if you like for digestion but this is optional.
8

Serve this as a side salad or garnish.