White cabbage salad after Mama Lecker
This is a recipe that my mom always made. The net could cook so well, but that was really good. And that's the way it should be. Simple but delicious. Nuts have done a lot of work with it, but I think I should not withhold this recipe from anyone.
So, let's go. Split the cabbage into individual leaves. Just as much as you need. Blanch briefly in boiling salted water, then cool in ice water.
Stir sauce: sour cream, some vinegar, salt, pepper, a crumb of sugar, a teaspoon of mustard, CUMIN. And a finely chopped onion. As? That's it? Yes, that's it. It just has to be enough sauce. Then the blanched cabbage leaves are cut into small pieces. Pure in the sauce. Stir. Off in the fridge. Leave for a few hours, then serve.
There are certainly many other aromatic cabbage salad recipes. But this one also has a regular place in my kitchen. Exactly because of Mama's eating. And so I do that when my son comes to visit. I can do a lot better too, but that's not the topic here. But simply. Just try it ...
