White cabbage salad with chicken legs

Name: White cabbage salad with chicken legs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg White cabbage; 2 red peppers; 1 Onion; 8 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-8 TABLESPOONS Oil; 100 ml hot vegetable broth (instant); 8 (640 g) Chicken drumsticks; 125 g medieval Gouda cheese; 7-10 Tbsp Sweet peppers; 1/2 bunch Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg White cabbage
2 red peppers
1 Onion
8 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-8 TABLESPOONS Oil
100 ml hot vegetable broth (instant)
8 (640 g) Chicken drumsticks
125 g medieval Gouda cheese
7-10 Tbsp Sweet peppers
1/2 bunch Parsley

Directions

1
Clean and wash the white cabbage and peppers and slice them into fine strips. Peel and chop the onion. Mix vinegar, onions, salt and pepper. Finally, fold in 6 tablespoons of oil. Mix vinaigrette and hot broth with white cabbage and peppers well and knead with your hands if necessary. Let the salad stand for about 2 hours. In the meantime wash chicken legs, pat dry, brush with remaining oil and season with salt, pepper and paprika powder. Put the legs on the fat pan of the oven and roast in the preheated oven (electric: 200°C/ gas: level 3) for about 40 minutes. Cut cheese into cubes. Wash parsley, dab dry and chop except for a little bit for garnishing. Mix cheese and parsley into the coleslaw and season with salt, pepper and possibly a little vinegar. Put the salad on a plate and arrange the chicken legs on top. Serve garnished with parsley
2
Dishes: Waechterbach
3
Glass: Schott-Zwiesel
4
Paper napkins: Your