Classic coleslaw

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Remove the outer leaves. Wash the white cabbage under cold running water. Quarter the cabbage and cut the stalk out wedge-shaped with a sharp kitchen knife.

2. 2

   Cut cabbage with a sharp kitchen knife into 2-3 mm fine strips. If you have a vegetable slicer, slice the cabbage on the side of the knife.

3. 3

   Put the cabbage strips in a large bowl. Sprinkle with 3-4 tbsp vinegar and sprinkle with about 1 tsp salt.

4. 4

   Now real manpower is needed: Knead the cabbage vigorously with your hands for about 10 minutes until a milky juice is formed. This destroys the cell structure of the cabbage and the cabbage strips gradually become softer.

5. 5

   Then let it steep for about 30 minutes.

6. 6

   In the meantime peel the onion and cut it into very fine cubes. First cut the onion in half. Halve the halves again lengthwise. Then cut into strips and dice finely.

7. 7

   Mix 4-5 tablespoons vinegar with caraway and 1 teaspoon sugar in a small bowl. Embezzle oil. Pour the vinegar-oil-mix over the cabbage.

8. 8

   Knead everything with your hands for another 5 minutes. Season with salt, pepper and sugar. Leave to stand for another 15 minutes.