Chopped cabbage salad

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 9
  • 1 Head White cabbage (about 1,5 kg)
  • 2 large onions
  • 100 ml + 2 tablespoons oil
  • 2 TEASPOONS dried marjoram
  • 1 TABLESPOON Instant clear broth
  • 8-10 Tbsp White wine vinegar
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 750 g Pork sausage
  • 100 g Breakfast bacon in slices
  • 2 can(s) (425 ml each) giant white beans
  • 4-6 Tbsp Salsa sauce

Directions

  1. 1

    Quarter cabbage, wash and clean. Cut into thin strips. Peel and chop onions. Heat 100 ml oil in a saucepan, fry onions and marjoram. Add 400 ml water, bring to the boil and stir in broth. Remove from heat and stir in vinegar. Season with sugar, salt and pepper. Pour hot stock over the white cabbage, let it cool down a bit. Then knead vigorously with your hands. Chill for at least 4 hours. Heat 2 tablespoons of oil, fry the ground pork in pieces while turning. Take out, cut the bacon slices in half once. Fry bacon in hot frying fat until crispy, drain on kitchen roll. Drain and rinse the beans. Mix the ground pork, beans and salsa sauce into the salad. Season to taste with salt and pepper. Garnish with bacon. Bread tastes good with it

  2. 2

    With 10 people:

  3. 3

    4 hours waiting time

Nutrition Facts

KCAL
430 kcal
CARBS
10 g
FATS
33 g
PROTEINS
22 g