Fine white cabbage salad

Name: Fine white cabbage salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Head White cabbage (approx. 750 g); 7-10 Tbsp Salt; 1 large carrot; 1 Apples; 1 TABLESPOON Lemon juice; 1/2 bunch Spring onions; 1 TABLESPOON Sunflower seeds; 100 g Low-fat curd; 150 g ripened cream; 1/2 bunch parsley, dill and chives; 7-10 Tbsp white pepper; 1 pinch Sugar; 8 (à 30 g) wafer-thin slices of cooked ham

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Head White cabbage (approx. 750 g)
7-10 Tbsp Salt
1 large carrot
1 Apples
1 TABLESPOON Lemon juice
1/2 bunch Spring onions
1 TABLESPOON Sunflower seeds
100 g Low-fat curd
150 g ripened cream
1/2 bunch parsley, dill and chives
7-10 Tbsp white pepper
1 pinch Sugar
8 (à 30 g) wafer-thin slices of cooked ham

Directions

1
Remove the outer leaves from the white cabbage. Cut the cabbage into eighths and cut out the stalk. Cut the cabbage into fine strips. Add 1 teaspoon of salt and leave to soak for 10 minutes.
2
Peel, wash and roughly grate the carrot. Wash and quarter the apple, cut out the core. Cut apple quarters into slices and sprinkle with lemon juice. Clean and wash spring onions and cut into rings.
3
Roast the sunflower seeds in a pan without fat, remove. Mix curd and sour cream. Wash the herbs, dab dry, chop finely and stir into the quark. Season to taste with salt, pepper and sugar.
4
Mix all ingredients, season again. Arrange salad on plates. Place 2 slices of ham on each plate. Baguette tastes good with it.