Description

Ingredients

• 🥬 White cabbage, very thinly shredded: 600 g (6 cups / 21 oz) Original: 🥬 White cabbage, very thinly shredded: 600 g (6 cups / 21 oz)
• 🧂 Salt: to taste (≈5 g / 1 tsp) Original: 🧂 Salt: to taste (≈5 g / 1 tsp)
• 🫗 Sunflower oil: 30 ml (2 tbsp / 1 fl oz) Original: 🫗 Sunflower oil: 30 ml (2 tbsp / 1 fl oz)
• 🍎 Apple cider vinegar (or white wine vinegar): 15–20 ml (1–1½ tbsp / 0.5–0.68 fl oz) Original: 🍎 Apple cider vinegar (or white wine vinegar): 15–20 ml (1–1½ tbsp / 0.5–0.68 fl oz)
• 🍬 Sugar (balances acidity): 5 g (1 tsp / 0.18 oz) Original: 🍬 Sugar (balances acidity): 5 g (1 tsp / 0.18 oz)
• ⚫ Black pepper, freshly ground: 1 g (¼ tsp / 0.04 oz) Original: ⚫ Black pepper, freshly ground: 1 g (¼ tsp / 0.04 oz)
• 🌿 Parsley, finely chopped: 4 g (1 tbsp / 0.14 oz) Original: 🌿 Parsley, finely chopped: 4 g (1 tbsp / 0.14 oz)
• 🌰 Caraway seeds (optional): 1 g (½ tsp / 0.04 oz) Original: 🌰 Caraway seeds (optional): 1 g (½ tsp / 0.04 oz)

Preparation

• Toss cabbage with salt; massage 30–60 sec to slightly soften.
• Whisk oil, vinegar, sugar, and pepper.
• Combine cabbage with dressing, parsley, and caraway (if using). Toss well and rest 5 min; adjust salt/vinegar.

Total Time

Nutritional Value

Advice

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