Wiesn leg with coleslaw

Name: Wiesn leg with coleslaw
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 Head White cabbage (about 1 kg); 1 big onion; 7-10 Tbsp Salt; 1 TABLESPOON + 1 teaspoon sugar; 1 red pepper; 1 collar Parsley; 6 TABLESPOONS Vinegar; 10 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 TEASPOONS Sweet peppers; 18 Chicken drumsticks; 7-10 Tbsp parchment paper; 7-10 Tbsp Kitchen yarn

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 Head White cabbage (about 1 kg)
1 big onion
7-10 Tbsp Salt
1 TABLESPOON + 1 teaspoon sugar
1 red pepper
1 collar Parsley
6 TABLESPOONS Vinegar
10 TABLESPOONS Oil
7-10 Tbsp Pepper
2 TEASPOONS Sweet peppers
18 Chicken drumsticks
7-10 Tbsp parchment paper
7-10 Tbsp Kitchen yarn

Directions

1
Clean the white cabbage, cut into eighths and cut out the stalk. Wash cabbage and cut into fine strips. Peel and finely chop the onion. Put cabbage and onion in a bowl, add 1 tsp salt and 1 tbsp sugar and knead well with your hands. Leave to stand for about 30 minutes.
2
Quarter the peppers, clean, wash and cut into fine strips. Wash parsley, shake dry, put something aside for garnishing. Finely chop the remaining parsley. Mix paprika, vinegar, 6 tbsp. oil and parsley with the cabbage. Season again with salt, pepper and sugar. Leave to stand for about 2 hours.
3
Mix 4 tablespoons of oil with paprika powder, 1 teaspoon of sugar and 1 teaspoon of salt in a large bowl. Wash the chicken parts, dab dry and place in the bowl. Mix everything together. Put the chicken parts on a fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes
4
Season the coleslaw to taste again. Remove the chicken legs from the oven and wrap a strip of parchment around the thin end as desired, tie up with kitchen string. Garnish with parsley. Serve with the coleslaw. Serve with lye pastry
5
waiting time approx. 1 1/2 hours