Cabbage salad with cranberries
Sauerkraut and cranberries are the real heroes of late autumn, winter and spring. They manage to keep vitamins in themselves even when all other vegetables and fruits have lost them. So pair them together and make kale and cranberry salad often and generously.
Ingredients
Servings 4- 1 small head of cabbage
- salt and sugar to taste
- 1 golden apple
- 2 large oranges
- juice of 1 lemon
- 1 st. l. Teddy bear
- 1-2 handfuls of fresh (thawed) cranberries
- mint leaves
Cooking
Step 1
Shred the cabbage very thinly. Sprinkle with salt and sugar, stir, shake hands and let stand 5-10 minutes.
Step 2
Meanwhile, cut the peeled apple into thin strips.
Step 3
Remove the zest from the oranges, cut off the peel, cut the fillets into slices between the films.
Step 4
Mix the juice of half a large lemon with orange zest and 1 tbsp. l. honey. Combine cabbage, apples, orange slices, and 1-2 handfuls of fresh (thawed) cranberries. Sprinkle with thinly sliced mint (leaves only, no stems) and serve.