Red cabbage salad with turkey liver

Name: Red cabbage salad with turkey liver
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Red cabbage; 7-10 Tbsp Salt; 4 TABLESPOONS Red wine vinegar; 200 g Potatoes; 2 Parsley roots; 250 g Turkey liver; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 Garlic clove; 4 TABLESPOONS Balsamic Vinegar; 1 collar Chives; 7-10 Tbsp coarse pepper; 7-10 Tbsp Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Red cabbage
7-10 Tbsp Salt
4 TABLESPOONS Red wine vinegar
200 g Potatoes
2 Parsley roots
250 g Turkey liver
3 TABLESPOONS Oil
7-10 Tbsp Pepper
1 Garlic clove
4 TABLESPOONS Balsamic Vinegar
1 collar Chives
7-10 Tbsp coarse pepper
7-10 Tbsp Parsley

Directions

1
Clean, wash and finely grate the red cabbage. Mix the red cabbage, 1 teaspoon of salt and red wine vinegar vigorously and leave to stand for about 20 minutes. Peel, wash and slice the potatoes and cook them in boiling salted water for about 12 minutes.
2
Peel and wash the parsley root and cut into fine slices. Wash turkey liver, fry in 2 tablespoons of hot oil for about 5 minutes, remove and keep warm. Season with salt and pepper. Peel garlic, chop finely and fry in the frying fat.
3
Deglaze with balsamic vinegar and pour over the red cabbage. Add the remaining oil, parsley root and potatoes to the salad and season again with salt, pepper, vinegar and sugar. Wash the chives and cut into small rolls.
4
Arrange red cabbage salad on plates. Cut turkey liver into thick slices and spread on the salad. Sprinkle with coarse pepper and chives, garnish with parsley.