Time: 30 min.
Complexity: easily
Servings: 4

A recipe for a red cabbage salad with beef, cucumber, Jarlsberg cheese, Boston lettuce, and a gherkin dressing. Topped with croutons.

Ingredients:

• 1 cup shredded red cabbage
• 6 slices of rye bread, cut into small cubes
• 1 small head Boston lettuce, torn into small pieces
• 1 small head of lettuce, torn into small pieces
• 350 g baked or boiled beef, cut into strips
• 350 g Jarlsberg cheese, cut into slices and then into strips
• 1/4 cup finely chopped gherkins and 2 tablespoons brine, plus 12 whole gherkins
• Half an English cucumber, finely diced
• 1 bunch of green onions, cut into rings
• 2 tbsp. l. olive oil
• Coarse salt and freshly ground pepper
• 1/2 cup ketchup
• 1/2 cup mayonnaise

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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red cabbage, cheese, black bread, salad, beef, pickled cucumber, cucumbers, green onions, ketchup, mayonnaise, lettuce, Jarlsberg cheese

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Preparation:

Step 1
• Prepare croutons: Toss the bread with olive oil, season with salt and pepper. Spread on a baking sheet and bake in a preheated oven at 200°C for 8-10 minutes.
Step 2
• Meanwhile, prepare the dressing: In a medium bowl, whisk together the ketchup, mayonnaise, and chopped gherkins with the brine. If desired, thin the dressing with 1–2 tablespoons of water and season with salt and pepper.
Step 3
• Divide Boston lettuce and lettuce into portions and arrange on top green onions, gherkins, meat, cheese, cabbage, croutons, and whole gherkins. Drizzle each serving with 1/4 cup of dressing.
  
  Serve the remaining dressing in individual sauceboats.

Votes: 2