- cabbage head - 1/2 Pieces (about 450 g)
- salt - To taste
- red onion - 1/4 cup
- wine vinegar - 2 items. spoons
- sugar - 1/2 teaspoonfuls
- capers - 1/4 cup
- gherkins - 1/4 cup (plus 1 tablespoon marinade)
- mustard - 2 teaspoons
- mayonnaise - 6 st. spoons
- freshly ground black pepper - 1/2 teaspoonfuls
1. Shred cabbage to get about 5-6 cups. Stir the shredded cabbage with 1 teaspoon of salt in a colander or sieve, set over a bowl. Leave to stand for at least 1 hour or up to 4 hours. Rinse the cabbage under cold running water. Cut cabbage with paper towels. Put the cabbage in a large bowl. 2. Cut red onions and gherkins. 3. Stir the onion, wine vinegar and sugar together in a small bowl. Let stand for 15 minutes, then mix with capers, gherkins, marinade, mustard, mayonnaise and freshly ground black pepper. 4. Stir the resulting mixture with the chopped cabbage and put in the refrigerator for several hours before serving.
Servings: 4