Pulled Pork Burger with BBQ Sauce and Coleslaw

Place all ingredients for the BBQ sauce (ketchup, balsamic, tomato paste, cane sugar, honey, garlic powder, and 10 g salt) into a small pot and simmer over medium heat for about 10 minutes.

Stir constantly until the sauce has reached the desired thick consistency. Set aside and let cool.

Clean the white cabbage and cut into strips about 2 mm wide. Sprinkle with 5 g salt and knead vigorously for 1 minute. Let stand for 2-3 minutes. Then squeeze firmly in a sieve. Finely grate the carrots, finely dice the red onion. Add both to the cabbage. Mix a dressing from sour cream, mayonnaise, lemon juice, white wine vinegar, granulated sugar, mustard, and pepper, and combine with the vegetables.