Winter white cabbage salad with beetroot

Name: Winter white cabbage salad with beetroot
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 small (about 600 g) white cabbage; 1 TEASPOON + 50 g + some sugar; 1 TEASPOON salt + some salt; 4-5 Tbsp White wine vinegar; 50 g Walnut kernels; 500 g beetroot; 2 Apples (e.g. Elstar); 150 g Whole milk yoghurt; 2 TEASPOONS medium hot mustard; 7-10 Tbsp Pepper; 125 g Gorgonzola cheese; 7-10 Tbsp Oil; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 small (about 600 g) white cabbage
1 TEASPOON + 50 g + some sugar
1 TEASPOON salt + some salt
4-5 Tbsp White wine vinegar
50 g Walnut kernels
500 g beetroot
2 Apples (e.g. Elstar)
150 g Whole milk yoghurt
2 TEASPOONS medium hot mustard
7-10 Tbsp Pepper
125 g Gorgonzola cheese
7-10 Tbsp Oil
baking paper

Directions

1
Clean, wash and quarter the cabbage and slice it finely from the stalk. Pour into a large bowl. Sprinkle with 1 tsp. sugar and 1 tsp. salt, sprinkle with 2-3 tbsp. vinegar and knead well with your hands. Leave to stand for about 30 minutes.
2
Roughly chop the nuts. Caramelise 50 g sugar in a small pot at low to medium heat. Remove from the heat and mix in the nuts. Pour onto an oiled piece of baking paper, spread and allow to cool.
3
Wash, peel and coarsely grate the beetroot. Wash and quarter apples, remove core and dice apples.
4
For the dressing, mix yoghurt, mustard and 2 tbsp vinegar. Season to taste with salt, pepper and sugar. Crumble cheese. Chop nuts coarsely. Mix beetroot, nuts, cheese and apples into the cabbage. Pour dressing over it, mix, arrange salad in a bowl.