Swabian coleslaw
Halve a medium cabbage (white or red cabbage), remove the stalk, finely plan or cut into fine strips with a sharp knife and place in a glass bowl. Season well and season with some black ground pepper. Leave for at least 1 hour.
Then add 2 tablespoons rapeseed oil and 3 tablespoons of herbal vinegar and sprinkle with finely chopped parsley or chives.
Then let it rest for at least another 2 hours in the refrigerator. Stir well before serving.
