Warm white cabbage salad sweet and sour with a slight pungency
Time
Preparation time: 10 min.
Cooking or baking time: 40 min.
Total preparation time: 50 min.
Warm white cabbage salad, sweet and sour with a slight sharpness, puts me in my youth, because that's how my mother often prepared it for supper as a side dish:
ingredients
- 1 small head of white cabbage
- 2 peppers
- 2 thick onions
- 1 red chili pepper
- 1/4 L white wine (optional)
- herb vinegar
- water
- sugar
- Caraway (optional for better digestibility: we do not like it)
- Salt pepper
- some vegetable stock
- Parsley or chives, also spring onions
- oil
preparation
- From a small head of white cabbage, the outer leaves are removed, the hard stalk is cut out and the head then cut / planed into evenly sized strips.
- The onions are diced, chili pepper sliced (kernels possibly separated out).
- Paprika is cut small.
- Lightly fry the onion cubes and chili rings in a little oil in a large pan.
- Add a little sugar and caramelise.
- Deglaze with the white wine and let the sugar dissolve completely.
- Now add the white cabbage cut into strips. Put the lid on the pan and simmer for about 3 minutes, stirring always.
- After these minutes, add 0.5 liters of water and a good shot of vinegar or herb vinegar and some brewing powder and simmer the cabbage for about 30-40 minutes. It should be soft, but still a little bit firm.
- Towards the end of the cooking season, add peppers to the cabbage and cook with them.
- Now take off some cooking water, pour vegetables into a sieve after the cooking time, if necessary, add some more vinegar and sugar to the cooking water and add the vegetables. Mix well.
- Add some salad oil, season with salt and fresh coarse pepper.
- Sprinkle with parsley, spring onions or chives.
This salad, consumed lukewarm, replaces a complete meal and can also be served with boiled bacon cubes. Also as a side dish to classic dishes, preferably with dumplings and roast pork, it tastes very good.
