Cabbage slaw
Vegan. 9 small steps, one of them done meanwhile, while a timer runs. The main ingredients: cabbage, vinegar and vegetable oil.
- Time
- 20 min
- Difficulty
- Easy
- per serving
- 182 kcal
Make it the night before: it soaks for 1 hours.
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine.
Ingredients
- Cabbage400 g
- Vinegar3 tbsp
- Vegetable oil2 tbsp
- Caraway seeds1 tsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
You need
3 parts- Cutting board & knife
- Large bowl
- Whisk
Directions
9 stepsPrep cabbage
Remove the outer leaves from the white cabbage. Cut off a piece of about 400 g, halve it and cut out the core in a wedge.
- 400 g Cabbage
Shred cabbage
Cut the cabbage into very fine strips with a sharp knife, as fine as you can.
Salt and knead cabbage
3 min
Put the cabbage in a large bowl and sprinkle with 1 tsp salt. Knead firmly for about 3 minutes, until it softens and releases juice.
- Salt
Let cabbage rest
10 min
Let the cabbage rest for about 10 minutes so it releases even more juice.
Stir dressing
Meanwhile, while step 4 runs
Meanwhile stir the vinegar, vegetable oil, sugar, caraway and pepper together in a small bowl until the sugar has dissolved.
- 3 tbsp Vinegar
- 2 tbsp Vegetable oil
- 1 tsp Sugar
- 1 tsp Caraway seeds
- Black pepper
Squeeze cabbage
Squeeze the cabbage firmly with your hands and pour off the juice. Some moisture can stay.
Mix in dressing
Pour the dressing over the cabbage and mix thoroughly.
Taste
Season with salt, pepper, vinegar or sugar until it tastes bold and lightly sweet and sour.
- Salt
- Black pepper
Let it stand
Let the salad stand in the fridge for at least 1 hour. Then it's nicely tender and flavorful.
Nutrition
per serving182 kcal
- Protein
- 3.1 g
- Carbohydrates
- 9 g
- Fat
- 13 g
Guide values, calculated from the ingredients.
