Red cabbage salad with almonds, dates and goat cheese
easy
50 mins
50 mins
Ingredients
- 1 small red cabbage (approx. 750 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 7-10 Tbsp Pepper
- 1 medium onion
- 100 g Almond kernels (with skin)
- 2 TABLESPOONS Oil
- 1/8 l Balsamic vinegar
- 100 g dried dates
- 1–2 pink grapefruits
- 1 (200 g) Roll of goat cheese
- 3-4 Tbsp dark honey (e.g. forest or fir honey)
Directions
- 1
Clean, wash and quarter the red cabbage and cut it into fine strips from the stalk. Add 2 tsp. salt and knead vigorously with your hands.
- 2
Peel and finely chop the onion. Roast the almonds in a pan without fat, take them out. Heat the oil in the pan. Fry the onion in it until transparent. Deglaze with vinegar, bring to the boil. Season to taste with 1 tsp. sugar and pepper, pour marinade hot over the red cabbage.
- 3
Mix everything and let it stand for at least 1 hour.
- 4
Cut dates in half lengthwise and stone them. Cut dates into strips. Peel grapefruits, removing all the white skin. Remove the fillets with a sharp knife between the parting skins.
- 5
Cut fillets into pieces if necessary, chop almonds roughly if necessary. Add grapefruit, dates and almonds to the red cabbage.
- 6
Cut the cheese into 8-10 slices and place in a flat ovenproof dish. Sprinkle with honey and bake under the hot grill of the oven or in the preheated oven (electric oven: 225 °C/circulating air: 200 °C/gas: level 4) for 2-3 minutes.
- 7
Season salad with salt and pepper. Serve with the goat cheese.
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