New Scandinavian Cooking > Recipes by chef > Claus Meyer > Oxheart cabbage salad with sheep’s feta and cider vinegar
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  • Oxheart cabbage salad with sheep’s feta and cider vinegar
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    By Claus Meyer

    Oxheart cabbage salad with sheep’s feta and cider vinegar

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    Servings: 6

    PREPARATION:

    • 1

      Finely slice the cabbage and rinse it in cold water. Let it drip dry in a colander. Peel the shallot and finely cut it.

    • 2

      Place the cabbage in a bowl and mix with white wine and vinegar.

    • 3

      Put the cabbage aside so that it can absorb the taste of the solution (toss it a couple of times). Season the cabbage salad with mustard, rapeweed oil, apple syrup, feta, salt and pepper.

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  • Servings: 6

    PREPARATION:

    • 1

      Finely slice the cabbage and rinse it in cold water. Let it drip dry in a colander. Peel the shallot and finely cut it.

    • 2

      Place the cabbage in a bowl and mix with white wine and vinegar.

    • 3

      Put the cabbage aside so that it can absorb the taste of the solution (toss it a couple of times). Season the cabbage salad with mustard, rapeweed oil, apple syrup, feta, salt and pepper.

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