German Salad
Start by chopping the cabbage into thin strips, transfer to a large bowl and set aside.Into a bowl, add the salt, the black pepper and the apple cider vinegar, mix well. Add the olive oil and mix again.Pour all this sauce over the cabbage and mix very well.Into a skillet, add a drizzle of olive oil and the red onion chopped into strips, mix until lightly browned, add the crushed garlic cloves, mix again until golden brown. Set aside.Into a large container, add the oil and the table cream, mix very well with a hand mixer until combined, season with a teaspoon of salt, a generous pinch of black pepper and the mustard, mix very well again.Chop the precooked potatoes into dices and transfer them to the bowl with the cabbage, add the onion, the pickled cucumbers chopped into slices, and finally, the sauce we’ve just made, mix very well and set aside.Now, into a baking sheet lined with parchment paper, add the slices of bread, season them with salt, oregano to taste, a drizzle of olive oil and the grated Parmesan cheese.Bake in a preheated oven at 180°C (356°F) for 10 minutes.Serve the toasts with the salad.
Ingredientes
- 400g of Cabbage
- 1 Teaspoon of Salt
- 1 Generous Pinch of Black Pepper
- 2 Tablespoons of Apple Vinegar
- 6 Tablespoons of Olive Oil
- 1 Red Onion
- 2 Garlic Cloves
- 1 Cup of Oil (200ml Cup)
- ½ Pack of Table Cream
- 2 Tablespoons of Mustard
- 1kg of Boiled Potatoes
- 5 Pickled Cucumbers
Toast
- 10 Slices of Bread
- Pinch of Salt
- Oregano to Taste
- Olive oil
- 50g of Parmesan Cheese
Modo de Fazer
Start by chopping the cabbage into thin strips, transfer to a large bowl and set aside.
Into a bowl, add the salt, the black pepper and the apple cider vinegar, mix well. Add the olive oil and mix again.
Pour all this sauce over the cabbage and mix very well.
Into a skillet, add a drizzle of olive oil and the red onion chopped into strips, mix until lightly browned, add the crushed garlic cloves, mix again until golden brown. Set aside.
Into a large container, add the oil and the table cream, mix very well with a hand mixer until combined, season with a teaspoon of salt, a generous pinch of black pepper and the mustard, mix very well again.
Chop the precooked potatoes into dices and transfer them to the bowl with the cabbage, add the onion, the pickled cucumbers chopped into slices, and finally, the sauce we’ve just made, mix very well and set aside.
Now, into a baking sheet lined with parchment paper, add the slices of bread, season them with salt, oregano to taste, a drizzle of olive oil and the grated Parmesan cheese.
Bake in a preheated oven at 180°C (356°F) for 10 minutes.
Serve the toasts with the salad.
