Savoy cabbage salad, lukewarm

Name: Savoy cabbage salad, lukewarm
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Head (750 g) Savoy cabbage; 7-10 Tbsp Salt; 100 g streaky smoked bacon; 250 g cherry tomatoes; 1 collar Chives; 3 TABLESPOONS Wine vinegar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 200 g Deep-sea crab meat; 7-10 Tbsp Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Head (750 g) Savoy cabbage
7-10 Tbsp Salt
100 g streaky smoked bacon
250 g cherry tomatoes
1 collar Chives
3 TABLESPOONS Wine vinegar
2 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
7-10 Tbsp Sugar
200 g Deep-sea crab meat
7-10 Tbsp Parsley

Directions

1
Clean, wash and cut the cabbage into strips. Blanch cabbage briefly in boiling salted water, rinse under cold water and drain. Cut bacon into small cubes. Clean, wash and halve the tomatoes.
2
Wash the chives. Leave bacon in a pan until crispy. Remove the bacon cubes. Deglaze frying fat with vinegar, lemon juice and 2 tablespoons of water. Season with salt, pepper and sugar. Add chives.
3
Rinse off the crabs. Mix cabbage, tomatoes, bacon and prawns. Add the vinaigrette and let it soak through a little. If necessary, season again with salt and pepper. Garnish with parsley.