Pointed Cabbage Salad
Ingredients
400-500g pointed cabbage, thinly sliced
1 tbsp apple balm vinegar/white vinegar
4-5 tbsp walnut oil
1 tbsp salt
Preparation
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
