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This is another recipe that is laughably easy, yet filling, flavoursome and satisfying to the palate - as well as being very healthy, of course. The combination of creamy sauce and crunchy cabbage is refreshing in both senses of the word.

  • 1/2 of a young, tender red cabbage
  • 2 tablespoons soured cream
  • Pinch of sugar
  • Pinch of salt
  • Optional: pepper, a little bit of lemon juice

Cut the cabbage half lengthwise to create a slim quarter. Then, resting the cabbage on a flat edge, start slicing it thinly from the top end. Discard the last half inch or so from the stem - it tends to be tough and bitter. Repeat with the other quarter.

Place the cabbage into a bowl and add the soured cream, sugar, seasoning and lemon juice if using. Mix well.

This salad is excellent fresh, but has the added advantage of keeping exceptionally well for a day or two in the fridge. It's a great sandwich filler or BBQ staple, and can be made as a slightly exotic substitute for coleslaw (though my mom always made both...).

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