Winter salad with cream cheese balls

Name: Winter salad with cream cheese balls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Red cabbage; 2 Onions; 75 ml Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Honey; 3 TABLESPOONS Walnut oil; 3 discs Rye toast bread; 1 TABLESPOON Butter or margarine; 50 g Walnut kernels; 200 g Double cream cream cheese; 100 g Lamb's lettuce; 2 pistons Chicory

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Red cabbage
2 Onions
75 ml Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Honey
3 TABLESPOONS Walnut oil
3 discs Rye toast bread
1 TABLESPOON Butter or margarine
50 g Walnut kernels
200 g Double cream cream cheese
100 g Lamb's lettuce
2 pistons Chicory

Directions

1
Clean the red cabbage, cut into slices and remove the stalk. Cut cabbage into fine strips, wash and drain. Peel and finely chop the onions. Boil up vinegar. Season with salt and pepper.
2
Pour hot over the cabbage, add honey and oil, knead everything thoroughly and let it stand for a while. In the meantime, dice the toast and roast it in hot fat until golden brown. Finely chop the walnuts, except for 2 halves for garnishing.
3
Cut the cream cheese into dumplings with 2 teaspoons. Sprinkle with chopped walnuts. Sort lamb's lettuce, wash and drain. Clean the chicory and cut out the stalk in a wedge shape. Cut the cob into strips.
4
Mix red cabbage, lamb's lettuce and chicory. Spread cream cheese dumplings on top and garnish with walnut halves. Sprinkle with croutons.