Preparation

1

Step 1

Clean the cabbage, quarter it, remove the stalk, slice it finely, add salt and press it until it is tender.

2

Step 2

Wash the cucumber and slice it finely.

3

Step 3

Peel the onions and chop finely.

4

Step 4

Wash, clean and cut tomatoes and peppers into small pieces.

5

Step 5

Peel the carrot and roughly grate it into sticks.

6

Step 6

Mix everything and let it steep overnight. The next day, drain the juice.

7

Step 7

For the dressing, mix vinegar, water, sugar and spices, bring to the boil briefly and pour over the salad.

8

Step 8

Before serving, let it steep again and fold in the oil

9

Step 9

COOKING TIP: Fill the salad (without oil) into prepared jars, press firmly, pour more vinegar stock over it if necessary, close with preserving ring, glass lid and preserving clips. Heat in a 100°C water bath for 1 hour to preserve.

For the recipe, you'll nee:

Ingredients

Portions

6

Food

  • 500.0 g White cabbage
  • 1.0 Pinch Salt
  • 1.0 Cucumber
  • 2.0 Onions
  • 250.0 g Tomatoes
  • 1.0 Bell pepper
  • 1.0 Carrot
  • 250.0 ml White wine vinegar
  • 250.0 ml Water
  • 3.0 tbsp Sugar
  • Salt, pepper
  • 2.0 tbsp Rapeseed oil (not if the salad is preserved)