Peter was craving some Savoy Cabbage salad his Aunt in Austria once made him. It's supposed to be a very basic creamy cabbage salad. Since I couldn't find anything simple and basic enough on the internet, I borrowed some ideas I found on the web, and added caraway seeds, mustard and some lemon juice to the the dressing. The honey is my own idea (and I might need to use more next time, because I feel the dressing needs something sweet to offset the tanginess of the sour cream and lemon juice)
Ingredients:
1 Savoy Cabbage
1 teaspoon salt
1 teaspoon ground carraway
freshly gorund black pepper to taste
3/4 - 1 cup sour cream
1.5 tablespoon mustard of your choice (you can use Dijon, I just don't like Dijon mustard)
juice of 1/2 lemon
1/2 teaspoon honey (use more, if you like the sweetness of coleslaw)
Preparation:
Finely chop the cabbage, season with salt and leave to rest for half an hour. Prepare the salad dressing: mix the sour cream, mustard, honey and lemon juice well together, season with freshly ground black pepper and the caraway. Rub the salt into the cabbage with your hands, pour the salad dressing over and toss well. Leave to cool in the refrigerator for 2-3 hours, preferably overnight. Serve with baked/grilled/roast chicken or pork. We served it with sauteed boneless chicken thighs seasoned with caraway, and mashed potatoes.
How to make the sauteed caraway chicken: season the chicken thighs with salt and pepper and cook them in a little olive oil on both sides for about 2 minutes, add a teaspoon of caraway seeds and 0.5 cups dry white wine, then cook, covered, for about 20 minutes, or until the juices have reduced by half, then remove the lid and cook the thighs uncovered a few minutes more, until they're nicely browned.
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