Point cabbage pizza salad

The secret to get that really fresh and vibrant feeling of your pizza salad is to use real vinegar in it and oregano. Apart from that, the other ingredients can be altered. This time we used point cabbage instead of white cabbage and also added some raw bell pepper in to add some extra fibers and vitamins.

Homemade pizza salad in a bowl.

Pizza salad

Ingredients used:

  • 1 cabbage head
  • 1 Tbsp 24% vinegar
  • 1 Tbsp water
  • 2 Tbsp mild olive oil
  • Dried oregano
  • Salt & pepper
Ingredients for pizza salad.

How to:

  1. Mix the vinegar, water and olive oil with the seasoning in a bowl.
  2. Shave the cabbage finely and chop the bell pepper. Add to the bowl with vinegar.
  3. Toss well and leave for a while, preferably over night.


We had the pizza salad for lunch with a “spinach cake”. It was supposed to be a frittata but we had ran out of eggs apparently, having only two left. But that worked as well, by whipping the eggs with some water before covering the spinach and than topped it with a lot of grated pecorino.

“Spinach cake” with eggs and pecorino.

It is very convenient to use frozen, chopped spinach since it really is fast food and can easily be kept in the freezer at all times. Very handy. Just de-frost it in the frying pan before adding the eggs.

A simple paleo lunch.

Avocado and some leftover chicken was served to the pizza sallad and spinach cake as well.

Happy cooking,

Cecilia & Magnus


Oxtail stew

Oxtail is our favorite meat, it’s so tender and the bones gives a lovely gelatinous broth afterwards. Let’s share one way to cook it! Use organic ingredients for the best taste.

Dinner is served!

Oxtail stew with root vegetables

  • Oxtail from the butcher
  • Celeriac
  • Turnip
  • Carrots
  • Garlic cloves
  • Fresh oregano
  • Green pepper
  • Cardamom seeds
  • Salt & pepper
  • Apple cider vinegar
Ingredients for this oxtail stew.

Chop the veggies and garlic and place in the bottom of a pot that can fit into the oven. Not all the celeriac may fit, but that’s fine. We prefer our Schlemmertopf clay pot. Add the oxtail on top, add the seasoning and sprinkle with some apple cider vinegar.

Can’t get enough of this lovely meat!

Put the lid on the pot and leave in the oven at 175°C for a couple of hours. When finished, remove the veggies and the dripping into a saucepan together with the celeriac that didn’t fit into the pot. Cook until the fresh celeriac is soft and than mash slightly with a blender.

Can you see how tender it is?

With this recipe I also share one of my “secret ingredient” things; green pepper together with cardamom seeds! You need to try it!

Enjoy your meal and don’t forget to save the bones for a bone broth!

/Cecilia & Magnus