Red cabbage salad
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 1 Head (500 g) Red cabbage
- 4 TABLESPOONS Wine vinegar
- 4 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Sugar
- 1 Head Lollo bianco
- 1 can(s) (850 ml) Pineapple in pieces
- 200 g Cream
- 7-10 Tbsp fraîche
- 1/2 TEASPOON grated horseradish
- 1 Boxes Cress
- 4 TABLESPOONS Pine nuts
Directions
- 1
Clean the red cabbage, quarter it, wash it and cut out the stalk. Chop the cabbage into fine strips and mash until it is slightly glassy. Bring vinegar, oil, some salt, pepper and sugar to the boil. Pour over the cabbage and mix.
- 2
Clean, wash and pluck the lollo bianco into bite-sized pieces. Drain the pineapple and collect the juice. Mix the prepared ingredients. For the sauce, mix crème fraîche and 100 ml pineapple juice until smooth.
- 3
Season to taste with salt, pepper and horseradish. Cut the cress short and stir in. Arrange on plates garnished with cress. Roast pine nuts in a pan without fat and sprinkle over them. Serve with extra sauce.
- 4
Garlic baguette tastes good with it.
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