Greek coleslaw made from pointed cabbage

Greek coleslaw made from pointed cabbage is a good alternative to white cabbage. Pointed cabbage is a little finer in texture and milder in taste. You can also mix both types of cabbage. The preparation is identical to the cabbage salad made from white cabbage.

Ingredients

1 pointed cabbage
Olive oil
White wine vinegar
Sugar
Salt
Parsley

Slice the pointed cabbage into fine strips with a vegetable slicer or a sharp knife and then knead with a good portion of salt.

Boil some water about 1/3 of the volume of the shredded cabbage, with sugar (1 tbsp per 200 ml) and vinegar and pour over the cabbage. Add about 2-3 tablespoons of olive oil.

Weigh down the cabbage with a plate that has as little clearance as possible to the bowl. Liquid is allowed to rise, cabbage is not.

Now put the coleslaw in the fridge for at least one day.

Season the coleslaw

Season the coleslaw with a little parsley and salt and pepper. Add a little vinegar if necessary.

Please send any questions or suggestions to: wirtz@lecker-wirtz.de

Enjoy the cooking!

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