Vogerlsalat with Red Cabbage and Pumpkin

Clean, rinse and drain the lettuce. Clean red cabbage, rinse and shave into fine strips. Mix with a little salt and pull. Drain pumpkin in a sieve and cut into cubes.

Mix minced meat with egg, breadcrumbs and mustard. Season with 1 pinch each of pepper, thyme and garlic powder. Form 10-12 small meatballs and fry in 2 tbsp hot sprouting oil.

3. mix the contents of the bag of Salatkrönung with 3 tbsp. water and 3 tbsp. germ oil.

Arrange red cabbage, Vogerlsalat and pumpkin cubes together with the meatballs on plates. Drizzle with vinaigrette just before serving.

Tip: Sprinkle Knorr Salatkrönung Croutinos with sunflower seeds over the leaf salad.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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