Sig's Kohlsalat (cabbage slaw)

• 750 grams white cabbage , the fresher the better
• 1 good pinch of sea salt
• 1 small onion
• 1/2 tbsp butter
• 175 ml good vegetable stock.
• 1 pinch of sugar or to taste
• 6 tbsp raspberry or cherry vinegar or use another one but not malt or balsamic
• 3 tbsp of good vegetable or olive oil

1. Remove the outer leaf from the cabbage and discard, cut cabbage in half or quarters.
2. Grate into fine strips or thinly slice the cabbage into thin strips
3. Boil water that you season with the salt, add the cabbage .Boil until just still crunchy
4. Remove from the hob and almost squeeze dry.
5. Saute onions but do not brown, remove from butter and add to cabbage .
6. Now mix together your still warm stock, sugar .vinegar and oil.
7. Add to cabbage stir well
8. Leave to rest for at least two hours or so in fridge.
9. Stir occasionally.
10. It should have a sweet sour taste.
11. Add a few cumin seeds if you like for digestion but this is optional.
12. Serve this as a side salad or garnish.

white cabbage, salt, onion, butter, vegetable stock, sugar, raspberry, vegetable

Taken from cookpad.com/us/recipes/346777-sigs-kohlsalat-cabbage-slaw (may not work)