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Our spicy red cabbage salad works very well when looking to lose weight and/or stay healthy. The salad is a real vitamin bomb and shows once again that healthy also tastes delicious at the same time. One serving of red cabbage alone covers the daily requirement of vitamin C. It also contains vitamin K and secondary plant substances. These flavonoids are antioxidants. The other ingredients are also very powerful. The pomegranate is not called food of the gods for nothing. So it is full of antioxidants, which catch the free radicals. Other ingredients are potassium, calcium and iron.

Like olive oil, almonds have monounsaturated fatty acids and a lot of magnesium. In general, you should always eat a handful of nuts a day.

The ginger, which is responsible for the seasoning in lettuce, makes lettuce easier to digest and brings warmth into the body.

Have fun cooking.

Recipe for 4 persons

  • ½ Head red cabbage approx. 600g unplastered
  • 1 pomegranate
  • 1 organic lemon
  • 1 organic orange
  • 3 tablespoons almond
  • 2 tbsp raisins
  • 1 small onion cut into cubes
  • 2 cm ginger
  • 1 tsp mustard
  • 4 tbsp olive oil
  • Sea salt and pepper to taste
  • Level of difficulty: easy
  • Cooking time: not applicable
  • Total time: 30 minutes

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Preparation

First clean the red cabbage and cut into fine strips, peel the onion and dice finely.

Chop the almonds and roast them in a pan without fat.

Now cut the pomegranate in half. Beat the seeds from one half and press out the other.

Put the seeds with the onion cubes and mustard in a bowl.

Cut the raisins into small pieces and add them.

Now rub the peel of a lemon and an orange with the zestenreißer.

Chop finely together with the peeled ginger and add to the bowl.

Squeeze out the lemon and half an orange and add to the mixture.

Season with sea salt and pepper and stir in the olive oil.

Finally add the marinade to the finely chopped red cabbage and knead vigorously with your hands.

Ready.

The salad can be prepared very well the day before. In any case, it should be left to stand for at least two hours. Only in this way can the aromas fully develop.

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