Pointed Cabbage Salad

| November 1, 2020 | 0 Comments


400-500g pointed cabbage, thinly sliced

1 tbsp apple balm vinegar/white vinegar

4-5 tbsp walnut oil

1 tbsp salt



1. Slice very thinly pointed cabbage with a mandoline and add salt. Incorporate the salt with your hand into the cabbage . Let it rest for 30min in a bowl.


2. Squeeze the cabbage and throw the water on the bottom of the bowl away. Put in a sieve and rinse a bit with cold water. Loosen up the cabbage and make dry a bit.


3. Add vinegar and oil. Let it rest for 15-30min.  Serve with fatty meat. ENJOY

Category: Berlin Kitchen

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