German Coleslaw

1. 1

   In a big bowl slowly add salt and squeeze Cabbage with your hands until juicy. In a small saucepan pour vinegar, vegetable oil and add sugar. Bring to a boil and cook until sugar has dissolved.

2. 2

   Pour boiling marinade over cabbage, pepper, and mix thoroughly, first with a spoon, to avoid burns, and then hands. At the same time, add the mustard.

3. 3

   Cover and leave to infuse for a day at room temperature, then store in the refrigerator

* Per serving · 4 servings · Values may vary.

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