Cabbage Salad with Jerusalem Artichokes

Ingredients

• 500 g red cabbage
• 2 oranges
• 150 g Sour cream
• 1 EL Rapeseed oil
• 2 EL Apple cider vinegar
• Salt
• Pepper
• ground cumin
• sugar
• 2 EL Sunflower seeds
• 120 g Jerusalem artichokes
• vegetable oil (for frying)
• a handful beet sprouts

Instructions

1. 1.

   Remove the outer leaves and stem from the red cabbage. Finely grate the cabbage and place it in a bowl. Peel the oranges with a sharp knife, cut out the segments between the membranes, and squeeze the juice from the remaining membranes. Add the orange segments to the cabbage. Whisk together the sour cream, orange juice, rapeseed oil, vinegar, salt, pepper, cumin, and sugar. Mix into the cabbage salad and let it rest for at least 30 minutes.

2. 2.

   While the salad rests, toast the sunflower seeds in a dry pan until fragrant. Remove and cool.

3. 3.

   Wash and brush the Jerusalem artichokes. Slice thinly with a mandoline and quickly fry in hot oil until golden brown. Drain on paper towels and lightly salt.