Salad with Red Cabbage and Croutons

Trim cabbage, remove hard stalk and cut or slice the cabbage into thin strips. In a pan, heat 2 tablespoons vegetable oil and sauté the cabbage for 1-2 minutes. Deglaze with the vinegar, cook briefly, remove from heat and let cool. Peel carrots and cut or slice into thin strips.

Rinse radishes, trim and cut into thin slices. Peel apples, quarter, core and slice into strips. Separate lettuce leaves, trim, rinse, spin dry and tear into bite-sized pieces. Mix the yogurt, lemon juice and oil. Season with salt, pepper and a pinch of sugar. Tear the bread into bite-sized pieces and toast lightly in a pan with melted butter, stirring frequently. Drain on paper towels.

Rinse the parsley, shake dry, pluck off the leaves and chop coarsely. Mix the cabbage with carrots, apples, radishes and parsley. Arrange the lettuce leaves on a plate, top with the red cabbage mixture, drizzle with the dressing and serve garnished with the croutons.