Red cabbage salad with cheese curls

Name: Red cabbage salad with cheese curls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Red cabbage; 1 Onion; 4-5 Tbsp Vinegar (e.g. fruit vinegar); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1-2 TABLESPOONS liquid honey; 2-3 TABLESPOONS Sunflower oil; 4 discs Wholemeal toast bread; 2 tablespoons (40 g) Walnut kernels; 200 g Cream cheese; 1 TEASPOON Horseradish (a. d. glass); 100 g Lamb's lettuce; 2 (approx. 250 g) Chicory

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Red cabbage
1 Onion
4-5 Tbsp Vinegar (e.g. fruit vinegar)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1-2 TABLESPOONS liquid honey
2-3 TABLESPOONS Sunflower oil
4 discs Wholemeal toast bread
2 tablespoons (40 g) Walnut kernels
200 g Cream cheese
1 TEASPOON Horseradish (a. d. glass)
100 g Lamb's lettuce
2 (approx. 250 g) Chicory

Directions

1
Clean, wash and quarter the red cabbage. Cut or slice the cabbage into fine strips. Peel and chop the onion. Boil up with vinegar. Season with salt and pepper. Pour hot over the cabbage. Add honey and 1 tbsp. oil and mix well. Let it stand for about 1 hour
2
Heat 1-2 tablespoons of oil. Dice the toast and roast it in it until golden brown. Take out
3
Roughly chop the nuts. Stir cream cheese and horseradish until smooth. Season to taste with salt and pepper. Use 2 moistened teaspoons of the cream cheese mixture to cut off the cams
4
Clean and wash the lamb's lettuce and chicory. Cut chicory into thick slices. Mix both loosely with the red cabbage and arrange with the cream cheese noodles. Sprinkle with nuts and croutons