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Cabbage Salad
A refreshing salad
Ingredients
| 1 1/2 kg | white cabbage |
| 1 large | sweet onion or mild red onion |
| 375 milligram(s) | seasoned or mild vinegar (e.g. apple cider) |
| 2 tbsp | salt |
| 1 tsp | fresh ground pepper |
| 1/2 tsp | ground caraway seeds |
| 175 g | sugar |
| 250 milligram(s) | canola or light olive oil |
| 1 l | carbonated mineral water |
Method
Preparation time: ca. 30 min Resting time: ca. 7 hrs / Grade of difficulty: easy / Calories per portion: n/a
Dressing:
Take a large bowl (2 liter size) add vinegar, salt, pepper (if not fresh, add 1/4 tsp), ground caraway seeds and sugar. Stir until sugar and salt is dissolved. Add the oil and the mineral water carefully, the water will bubble up.
Salad:
Slice the cabbage and the onion thinly. Put in a very large bowl. Pour the dressing over the cabbage and onion; mix very thoroughly. Use a plate a little smaller in diameter then the very large bowl and put it on top of the salad.
Use a heavier bowl or other clean item to weigh down the plate. Cover the whole thing with a large plastic bag to keep it clean. Let the salad marinade this way for at least 6 hours or overnight.
Note:
While marinating, the salad does not need to be refrigerated. To finish the salad, pour out the dressing; refrigerate the salad for one hour. The salad will hold in canning jars (makes about two 1 liter jars), tightly packed, for at least a week.
Variation:
Low-cal - substitute sweetener for the sugar. Add finely sliced bell peppers, one of each color to the salad before you 'weigh' it down. For extra spicyness, add some hot sauce or a green chili pepper. Children might prefer finely sliced carrots.
Take a large bowl (2 liter size) add vinegar, salt, pepper (if not fresh, add 1/4 tsp), ground caraway seeds and sugar. Stir until sugar and salt is dissolved. Add the oil and the mineral water carefully, the water will bubble up.
Salad:
Slice the cabbage and the onion thinly. Put in a very large bowl. Pour the dressing over the cabbage and onion; mix very thoroughly. Use a plate a little smaller in diameter then the very large bowl and put it on top of the salad.
Use a heavier bowl or other clean item to weigh down the plate. Cover the whole thing with a large plastic bag to keep it clean. Let the salad marinade this way for at least 6 hours or overnight.
Note:
While marinating, the salad does not need to be refrigerated. To finish the salad, pour out the dressing; refrigerate the salad for one hour. The salad will hold in canning jars (makes about two 1 liter jars), tightly packed, for at least a week.
Variation:
Low-cal - substitute sweetener for the sugar. Add finely sliced bell peppers, one of each color to the salad before you 'weigh' it down. For extra spicyness, add some hot sauce or a green chili pepper. Children might prefer finely sliced carrots.
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Comments by other users
Helpful comment:
Hi to all!!
In the first picture you see the 'weigh-down' process. The picture of the salat is one of the variations with one large red and one green bell pepper. I've found that this one is even better then the original plain version.
Enjoy - Petra
In the first picture you see the 'weigh-down' process. The picture of the salat is one of the variations with one large red and one green bell pepper. I've found that this one is even better then the original plain version.
Enjoy - Petra
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Bookkeeper
18/03/2008 15:16 o'clock