Yes, white cabbage in Germany is nothing new.
Traditionally, the famous Sauerkraut is made with white cabbage, and it finds its way in many more local recipes.
But did you know how easy you can use white cabbage to make a simple, healthy and delicious salad?
That’s what this recipe is all about: white cabbage salad.
White cabbage is full of healthy nutrients and rich in vitamin C. It is in season from May to June, and from September to November.
This means white cabbage is perfect for making both a fresh summer salad and a warming winter dish.
The best thing: you can store it really long. You can keep a fresh white cabbage for up to three months, after it has been cut, for up to three weeks.
So white cabbage is the perfect ingredient for making sure you get enough vitamin C during the cold wintertime.
But now to the salad.
It’s really easy. All you have to do is cut the cabbage, mix it with salt, wash it off and season it.
The salt will get the water out of the cabbage, and in turn, it becomes softer later. You should keep it covered in salt for at least 2 hours, the longer, the better.
You later wash it to get rid of the salt, and season to give it taste. When adding the olive oil and massaging, you make it softer. This step will make it really delicious and fun to eat.
Later, season with pepper, and chili flakes (optional), and voilá, you’re ready to go.
White Cabbage Salad
This white cabbage salad is full of vitamin C and a great salad for both hot summer and cold winter days.
- 1/2 white cabbage
- 1/2 cup salt
- 4 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 pinch black pepper
- 1 tsp red chili flakes
Cut the cabbage. If you have a whole cabbage, remove the bottom so the cabbage can stand flat. Then, cut the cabbage in half, remove the stem. Cut first into long stripes, then into squares.
Wash the cabbage in a colander. Move to a bowl.
Add the salt, mix with your hands, so the cabbage is well covered.
Leave for 2-3 hours, then wash the salt off with water.
Add the olive oil, massage the cabbage with your hands until it becomes soft.
Add the apple cider vinegar, pepper, and chili flakes. Taste and add more vinegar, pepper, or chili if you like.
The longer you let the cabbage rest with the salt, the softer it will later become.