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🍽️ Crunchy White Cabbage Salad with Olives

531 kcal · 30 min · 4 servings

Ingredients

• 1 small white cabbage (approx. 1 kg)
• 2 onions
• 200 ml mild vinegar
• 100 ml neutral oil
• 4 tbsp sugar
• 0.5 tbsp salt
• 1 tsp hot mustard
• 200 g feta
• 80 g black, pitted olives
• 1 tsp thyme

Instructions

1. 1. Remove the outer leaves from the white cabbage.
2. 2. Cut the head of cabbage in half.
3. 3. Cut the two halves in half again lengthwise.
4. 4. Cut out the hard core from the cabbage quarters.
5. 5. Shred the cabbage quarters into thin strips using a knife or a vegetable peeler.
6. 6. Place the cut cabbage strips into a bowl.
7. 7. Peel the onions.
8. 8. Cut the peeled onions into fine cubes.
9. 9. Put the vinegar, onion cubes, oil, sugar, and salt into a small saucepan.
10. 10. Bring the mixture in the saucepan to a boil.
11. 11. Remove the saucepan from the heat.
12. 12. Stir the mustard into the hot liquid.
13. 13. Pour the hot liquid over the white cabbage strips.
14. 14. Mix the salad well so that everything is evenly coated.
15. 15. Cover the cabbage salad with a plate.
16. 16. Let the salad marinate in the refrigerator, preferably overnight.
17. 17. Crumble the feta cheese roughly with your hands.
18. 18. Drain the olives.
19. 19. Add the crumbled feta and the drained olives to the salad.
20. 20. Add the thyme.
21. 21. Mix all ingredients into the salad.
22. 22. Season the salad with a little salt.
23. 23. Serve the salad in small bowls.

Nutrition per serving

• kcal: 531
• Protein: 12 g · Fett/Fat: 38 g · Carbs: 33 g