Cabbage Salad with Red Cabbage and Bread Cubes

Ingredients

• 0.5 head of red cabbage (about 500 g)
• 2 tbsp Vegetable oil
• 2 tbsp white wine vinegar
• 400 g Carrots
• 1 bunch radishes
• 2 tart apples
• 1 bundle lettuce
• 300 g plain yogurt
• 1 tbsp Lemon Juice
• 2 tbsp olive oil
• Salt
• black pepper (freshly ground)
• sugar (to taste)
• 400 g rye whole‑grain bread
• 40 g Butter
• 0.5 bunch chopped parsley

Instructions

1. 1.

   Clean the red cabbage, cut out the tough core and slice it into thin strips or shave it. Heat 2 tbsp vegetable oil in a pan and sauté the cabbage for 1–2 minutes. Deglaze with vinegar, steam briefly, remove from heat and let cool.

2. 2.

   Peel the carrots and slice them into fine strips or shave them. Wash, trim and cut the radishes into very thin slices. Peel the apples, quarter them, remove the core and shave into strips. Separate the lettuce leaves, discard stems, wash, dry and tear into bite‑sized pieces.

3. 3.

   Whisk together yogurt, lemon juice, olive oil, salt, pepper and a pinch of sugar to make a dressing.

4. 4.

   Cut the bread into bite‑sized cubes and lightly brown them in a pan with melted butter while tossing. Drain on kitchen paper.

5. 5.

   Wash the parsley, shake dry, pluck the leaves and roughly chop. Mix the cabbage with carrots, apples, radishes and parsley. Arrange lettuce on plates, top with the cabbage mixture, drizzle with dressing and garnish with bread cubes before serving.