White cabbage salad with pretzels

Name: White cabbage salad with pretzels
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small head (about 600 g) White cabbage; 180 ml Herb Vinegar; 100 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 2 TABLESPOONS Oil; 1 red pepper; 1 collar Spring onions; 1/2 bunch Radishes; 1 collar Parsley; 4 (80 g each) Pretzels; 4 discs (25 g each) low-fat cheese (15 % fat)

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small head (about 600 g) White cabbage
180 ml Herb Vinegar
100 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
2 TABLESPOONS Oil
1 red pepper
1 collar Spring onions
1/2 bunch Radishes
1 collar Parsley
4 (80 g each) Pretzels
4 discs (25 g each) low-fat cheese (15 % fat)

Directions

1
Clean the white cabbage, quarter it and cut out the stalk. Cut cabbage into thin strips, wash and drain. Bring vinegar, stock, salt, pepper and sugar to the boil, add oil. Knead hot marinade into the cabbage.
2
Cover and leave to stand for approx. 20 minutes. Quarter the peppers, clean and wash them and cut them into strips. Clean and wash spring onions and cut into wide rings. Radishes clean, wash and cut into fine slices.
3
Wash parsley, dab dry and chop. Cut pretzels in half once horizontally. Cover the bottom half of the pretzels with 1 slice of cheese and radish. Sprinkle with 1/3 of the parsley, place the upper halves of the pretzels on top.
4
Mix spring onions, paprika and the rest of parsley with the white cabbage. Season the salad with salt and pepper and serve with the pretzels.