Coleslaw according to Anneliese's Art
Annelieses cabbage salad? is perfect for the summer buffet and barbecue. Except for the planing of the white cabbage, the salad really does not work. It is also no kneading of cabbage necessary, because that takes over the carbon dioxide of the added mineral water. The coleslaw is kept cool for several weeks.
It is important that it is covered with the broth and for the first days of pulling through I put a plate to weight on it. I got the recipe 40 years ago from my godmother Anneliese.
The recipe is for over 20 people, depends on what there are as side dishes. In my case, it should even be enough for 28 people, since there will still be suckling pig, baguette, Knofibutter, antipasti and potato gratin and bacon wine.
If we do not have a party, I just take a small white cabbage and halve the list of ingredients.
ingredients
- 2 large white cabbage heads
- 4 large onions
- 2 coffee cups of sugar
- 2 coffee cups oil (preferably good olive oil, but it is also different or a mixture)
- 4 tablespoons (gestr.) Salt
- 2 teaspoons of black pepper
- 1 fl. Herbal vinegar (preferably Surol)
- 1 fl. Sparkling water
- 4 medium sized carrots
- a little fresh chives (possibly Knofischschnittlauch)
- 1 kl. Bunch of thyme and oregano
preparation
- Free the cabbages from the outer hard leaves, then cut them to fit through the shaft of the food processor. If you have a good hand, you can of course plan or cut by hand.
- I push the pieces through the food processor's continuous shredder, finest grinding disc! The peeled onions also, and finally the peeled carrots, but with the julienne slice.
- Place the vegetable slices in a large enough container, preferably one with a lid, mix briefly with both hands.
- Then come the spices salt, pepper and the chopped herbs on it. Finally, the herb vinegar, the oil and the mineral water.
- Now it foams something - mix again, then season. Since it is important that the herb can cover covered, it is essential to ensure that there is enough liquid.
- If necessary, fill up with a little more liquid, complain with a plate and leave in a cool place for 4 days.
- Drain in a colander before serving or use a skimmer.
- On top I put a few of my own marinated peppers, olives and sun-dried tomatoes.
You can serve the cabbage salad well with sheep cheese and herb baguette (as a main course) or just as a side dish for a summer buffet.
A little tip: the brew of my pickled hot peppers is ideal as a partial substitute for olive oil. I have taken here 1 cup of this broth and a virgin olive oil. The slight heat gives the salad a special kick.
