Cabbage salad (Greek style)

Today I have a great salad recipe for once, for a Greek-style cabbage salad. It tastes super delicious and is super easy to prepare, even in larger quantities. This white cabbage salad is the ideal side dish for the next barbecue or the next party buffet ... ♥

Weißkrautsalat

But of course the salad is not only great for grilling, but also with gyros or on a delicious pulled pork burger. I recently prepared this salad on a gyro plate, which also included mine Tzaziki and a delicious one Flatbread or pide gave. You can already find the recipes here on the blog.

This recipe is based on the white cabbage salad from my “grandmother-in-law”. But I made a few changes, for example significantly reduced the amount of oil, added a little garlic and omitted the caraway. In addition, in my opinion, an initial time of about 24 hours is sufficient, instead of 2-3 days. Most of the time, everything is not eaten at once anyway, so that the rest of the food can go on. Although that's not really the case on the party buffet! Because this cabbage salad is always very popular and goes away very quickly. For a long time I shied away from preparing the salad myself. I don't really know why? Because it is really so easy to prepare and tastes really delicious! ♥

Ingredients for the cabbage salad:

  • 1 white cabbage (not a huge head)
  • 2 onions
  • optional: 2-4 cloves of garlic
  • 2 green peppers
  • 80-100g neutral oil or olive oil
  • 100-120g sugar (alternatively also Xucker *)
  • 30-40g salt
  • 2g pepper (approx. 1 teaspoon)
  • 120-150g white wine vinegar / herb vinegar / brandy vinegar
  • about 400-500 water

Prepare white cabbage salad:

  1. Remove the outer leaves and the stalk of the cabbage. Finely slice the cabbage and place in a large bowl.
  2. Clean the green peppers, halve or quarter lengthways and slice into fine strips. Add to the white cabbage.
  3. Clean the onions, slice them very finely and add them to the cabbage.
  4. Squeeze the garlic and stir briefly together with the sugar, oil, salt, pepper and vinegar.
  5. Pour this sauce over the cabbage.
  6. Bring the water to the boil, let it cool for about 1-2 minutes and pour evenly over the cabbage salad. The salad should then be barely covered with the marinade.
  7. Place a plate or something similar (which is slightly smaller than the bowl) on the cabbage salad so that it is weighed down. Airtight and cover (otherwise the refrigerator will smell) and leave to soak in the refrigerator for about 24 hours.
  8. Either drain most of the stock and serve, or just take a portion out. Thanks to the brew, the cabbage salad can be kept in the refrigerator for at least 1 week. It is best to season again before serving.

Preparation with the Thermomix®:

  1. Remove the outer leaves and the stalk of the cabbage.
  2. Put the white cabbage in large pieces in the mixing bowl and chop for 3-5 seconds / speed 4.5 each. Better to shorten it first to see that the cabbage doesn't get too fine.
  3. Transfer to a large bowl.
  4. Peel and quarter the onions and chop together with the peeled garlic for 5 seconds / speed 5.
  5. Add sugar, oil, salt, pepper and vinegar and stir for 10 sec / speed 6.
  6. Pour this sauce over the cabbage.
  7. Bring the water to the boil, let it cool for about 1-2 minutes and pour evenly over the cabbage salad. The salad should then be barely covered with the marinade. (If you heat the water in the Thermi, you can heat it to around 95 ° C and then immediately distribute it over the cabbage salad.)
  8. Place a plate or something similar (which is slightly smaller than the bowl) on the cabbage salad so that it is weighed down. Airtight and cover (otherwise the refrigerator will smell) and leave to soak in the refrigerator for about 24 hours.
  9. Either drain most of the stock and serve, or just take a portion out. Thanks to the brew, the cabbage salad can be kept in the refrigerator for at least 1 week. It is best to season again before serving.

Weißkrautsalat Weißkrautsalat

Weißkrautsalat

 ♥ Have fun copying! ♥


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