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...).