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Greek white cabbage salad

Greek white cabbage salad

Kitchen: Greek, MediterraneanDifficulty: Simply
Servings

8

Servings
Preparation time

20

Minutes
Rest period (days)

1

Minute
Total time (days.minutes)

21

Minutes

Of course, the coleslaw tastes freshly prepared, but it can also be eaten the next day and the day after. 

Ingredients

  • 1 white cabbage 

  • 2 onion 

  • 1 tablespoon sugar

  • 4 tablespoons olive oil

  • 2 tablespoons sea salt

  • 1 tsp black pepper 

  • ½ bottle of herb vinegar, approx. 250 ml- 350 ml

  • 1 bottle of approx. 0.7-1 L sparkling mineral water

Instructions

  • Note: Adjust the amount of water and vinegar to the size of the white cabbage. Drain the broth before serving.

    Remove the stalk from the white cabbage. Finely grate the cabbage and place in a bowl. Cut the onions into small cubes and add to the grated cabbage.
    Mix sugar, olive oil, sea salt, black pepper, herb vinegar and mineral water. The sugar must dissolve well. Be careful, when you add the mineral water, it foams a bit!
    Pour the sauce over the cabbage. Cover the whole thing with a smaller lid than the bowl is and weigh it down with 2-3 cans. Let stand for 24 hours.
    The next day, drain the broth and serve.

    Delicious with grilled meats, also keeps in the refrigerator in canning jars. 
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