Pointed cabbage salad with radish dressing

Name: Pointed cabbage salad with radish dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Heads pointed cabbage (approx. 650 g each); 2 l Vegetable broth; 1 collar Radishes; 25 g Gourmet Captains; 1/2 bunch flat leaf parsley; 1 Onion; 300 g lactose-free yoghurt; 3 TABLESPOONS lactose-free milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Caper apples

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Heads pointed cabbage (approx. 650 g each)
2 l Vegetable broth
1 collar Radishes
25 g Gourmet Captains
1/2 bunch flat leaf parsley
1 Onion
300 g lactose-free yoghurt
3 TABLESPOONS lactose-free milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Caper apples

Directions

1
Clean, wash and cut the pointed cabbage lengthwise into 8-10 slices (approx. 1 cm thick). Bring the stock to the boil in a pot. Blanch the pointed cabbage slices in 3 portions for about 4 minutes. Carefully remove the slices with a skimmer, keep warm.
2
Clean, wash and cut the radishes into small cubes. Cut capers in half. Wash parsley and dab dry. Peel the leaves and cut into strips. Peel and finely dice the onion. Mix yoghurt with milk.
3
Stir in parsley, radishes, capers and onion. Season to taste with salt, pepper and sugar. Arrange approx. 4 slices of cabbage, drizzle radish dressing over each. Garnish with caper apples, sprinkle with pepper.