Salad with cabbage, cucumber and parsley: a refreshing vitamin C boost

If you eat good food, you not only live better, but you are also much healthier. Our bright green salad with cabbage, cucumber and parsley is fresh, crunchy and packed to the brim with great ingredients like vitamins, minerals and trace elements. These strengthen the immune system and ensure that we stay fit. And since we are not engines, but people, rest assured: winter salad is not only a good choice for healthy eaters, but also for those who enjoy pleasure.

For the salad with cabbage, cucumber and parsley we use tender cabbage tips. It can be processed quickly and provides a lot of vitamin C. If you want to eat it raw, treat it with digestive spices such as anise or caraway. When buying, make sure the leaves fit well, are shiny and the tip is tightly closed. Then the little relative of white cabbage is fresh. You can also use it for these recipes:

Irish Fried Cabbage


Musically, aza, also known as aza, built a global career as experimental “Krautrock” from the late 1960s and became a successful German export. Legendary bands like Can, Amon Düül, Kraftwerk and Tangerine Dream ensured that krautrock took the world by storm. Parents were horrified while the kids listened to electronic music, smoked weed and had fun. Are you interested in ingredients, their properties and fun facts in general? Check out our cooking school. There we clarify, for example, whether Brussels sprouts can be eaten raw or not.

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Top view: a salad with cabbage, cucumber and parsley on a white plate is on a dark background.  Next to it is a towel.


Winter salad with cabbage, cucumber and parsley


Fresh and fresh: winter salad with cabbage, cucumber and parsley.

the preparation

  1. Remove the outer leaves from the cabbage, then quarter it. Remove the stem and use a sharp chef’s knife or a paring knife to cut the sharp cabbage into thin, thin strips. Place these in a large, wide bowl.

  2. In another bowl, mix well the white vinegar, oil, sugar, cumin seeds, salt and freshly ground black pepper. The salt and sugar must be dissolved. Pour the liquid over the cabbage and knead well with your hands.

  3. Wash, dry and finely chop the parsley. Wash and dry the cucumber and cut off the ends. Thinly slice the cucumber and halve if necessary. Wash the apples, quarter them, remove the core and cut them into thin slices. Mix everything and leave for at least 30 minutes.

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