Gesundheit

Lukewarm red cabbage salad

By Shopify API

Lauwarmer Rotkohlsalat

Do you know those types of vegetables that you see very often, eat less often and almost never prepare? For us, red cabbage is definitely one of them. There is usually a lack of ideas and knowledge about how best to prepare this regional vegetable. And we want to change that!

Red cabbage, which is grown locally, is full of vitamins (vitamin C and vitamin B) and contains iron, magnesium, potassium and calcium. And these nutrients are retained even if you don't eat the red cabbage straight away and want to store it for a while. If the outer leaves aren't damaged, you can store it in a dark, cool place for several months. This recipe for a lukewarm salad is quick to prepare and still tastes delicious a few days later when the different flavors have infused. So, get the red cabbage and let's get started! :)

Ingredients

For 6 servings / 1 red cabbage

  • 1 red cabbage
  • 1 large onion
  • 2 garlic cloves
  • 2 tbsp oil
  • 1 apple
  • 1 organic lemon
  • 1 pomegranate
  • 1 bunch of parsley
  • 1 handful of walnuts
  • 1 handful of raisins / dates or other dried fruit
  • 1 pack (vegan) feta

preparation

Cut the red cabbage into thin slices or slice into strips and knead it in a large bowl with a little oil and salt. This will make the cabbage softer and easier to digest. Chop the onions and garlic and sauté in a large pan. Add the red cabbage as soon as the onions are translucent. Cut the apple into small pieces and add to the red cabbage along with the dried fruit. Continue to sauté the whole thing for a few minutes over a low heat, stirring constantly. Until the red cabbage is soft enough for you. Now season with pepper and salt to taste.

Grate the lemon peel and squeeze the lemon juice, chop the walnuts and parsley, remove the pomegranate seeds from the shell and cut the (vegan) feta into small pieces. You can mix these ingredients directly into the red cabbage, or like we did, arrange the red cabbage on plates and garnish with the remaining ingredients. If you don't eat everything at once, we recommend mixing all the ingredients together and storing the salad in the fridge.

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