How to Make Super Quick Homemade Sig's Kohlsalat (cabbage slaw)

Hey everyone, it is John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Steps to Make Speedy Sig's Kohlsalat (cabbage slaw). One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Sig's Kohlsalat (cabbage slaw), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sig's Kohlsalat (cabbage slaw) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sig's Kohlsalat (cabbage slaw) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can have Sig's Kohlsalat (cabbage slaw) using 8 ingredients and 8 steps. Here is how you cook it.

I was asked about making Sauerkraut and if you can eat it in the day. No you can't. This salad though is a little like Sauerkraut as long as you ensure it has a sweet sour flavour . This is how I make mine .

Ingredients and spices that need to be Prepare to make Sig's Kohlsalat (cabbage slaw):

1. 750 grams white cabbage , the fresher the better
2. 1 good pinch of sea salt
3. 1 small onion
4. 1/2 tbsp butter
5. 175 ml good vegetable stock.
6. 1 pinch of sugar or to taste
7. 6 tbsp raspberry or cherry vinegar or use another one but not malt or balsamic
8. 3 tbsp of good vegetable or olive oil

Steps to make to make Sig's Kohlsalat (cabbage slaw)

1. Remove the outer leaf from the cabbage and discard, cut cabbage in half or quarters.
2. Grate into fine strips or thinly slice the cabbage into thin strips
3. Boil water that you season with the salt, add the cabbage .Boil until just still crunchy
4. Remove from the hob and almost squeeze dry.
5. Sauté onions but do not brown, remove from butter and add to cabbage .
6. Now mix together your still warm stock, sugar .vinegar and oil. Add to cabbage stir well
7. Leave to rest for at least two hours or so in fridge. Stir occasionally. It should have a sweet sour taste. Add a few cumin seeds if you like for digestion but this is optional.
8. Serve this as a side salad or garnish.

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