|1 kg||white cabbage|
|1 tbsp||caraway seeds|
|140 ml||sunflower oil|
|150 ml||white wine vinegar|
Clean and quarter white cabbage. Make a cut to remove the stem. Slice the white cabbage thin and add to a large bowl.
Season the cabbage with salt and sugar, and mix thoroughly with bare hands for approx. 5 – 10 min, or until the cabbage becomes soft. Cover with a plastic wrap and let marinate in a fridge overnight, or ideally for approx. 24 hrs.
The next day, peel and thinly slice onions. Heat a saucepan over high heat and toast caraway seeds briefly. Add oil, vinegar, and onions to the saucepan, and let cook until soft. Add mustard and mix to combine well. Remove from heat and let the marinade cool briefly.