Red cabbage salad

Red cabbage maiden: and what to eat it with?

Shades may vary, up to and including deep purple, but the cabbage has the same name – red cabbage. It has a tougher, coarser texture, is slower to digest than white cabbage, but stores better without losing its health benefits, contains more vitamin C and protein.

Such cabbage is quite capable of “solo performances”, all you need to do is properly process it and pour the right dressing. Two classic preparations are given to us by the famous “Tasty and Healthy Food Book.”

“Clean and wash the red cabbage cauliflower, cut into quarters, cut out the core and chop very thinly with a sharp knife or on a shredder.

Then put the cabbage in a pan, steeped with boiling water, cover, let stand for 20-30 minutes, left in a sieve or colander, then pour cold water, squeeze, put in a salad bowl, pour vinegar, salt, put sugar, stir and let stand 20-30 minutes.

You can add a tablespoon of vegetable oil to the cabbage. Cabbage can not be scalded with boiling water, but sprinkled with salt and rubbed by hands until the cabbage becomes soft and begins to secrete dark juice then it must be squeezed and poured with vinegar, added sugar and stirred.

After a few minutes the kale will take on a bright color.”. The only thing to add: chopping by hand is a very time-consuming process: use a food processor or blender chopper.

“Red Maiden” likes nuts, gets along well with her white cabbage “sister”, bell peppers, corn, sweet apples, pickled cucumbers and a variety of greens. The choice of fruit and vegetables is not very large, but spices and seasonings are good: lemon, pomegranate and cranberry juice, honey, mustard, garlic, ginger, horseradish, cinnamon, cloves, pepper.

Warm salad by NEFF

700 g. Rinse string beans and steam along with 3 sprigs of chaber. Meanwhile, slice 2 fresh tomatoes, remove the stalks, remove the seeds and cut into chunks.

Add 2 dried tomatoes, 1-2 cloves of garlic, 1-2 tbsp. l. Balsamic vinegar, 2-3 tbsp. l. Of olive oil, salt and black pepper and make a puree. Place the beans in a shallow bowl or on a plate and brush with the tomato cream while they are still hot.

Leave to stand for at least 10 minutes. Chop 100g of cucumbers. Small cubes of sheep cheese. Before serving, mix half of the cheese into the salad and sprinkle the other half over the salad.

Vegetable salad from BOSSH

Grind 1 peeled fresh cucumber, 1/4 of a bale of white cabbage, 2 paprika pods and 1 onion through the chopper on the highest speed of the fine chopping wheel.

For the marinade, mix 3-4 tablespoons wine vinegar, 2 tablespoons salad oil, salt, sugar, freshly ground pepper, and 1 tablespoon chopped herbs.

The “Fairy” Salad

Prepared by one of the methods suggested above, mix half a small cabbage with chopped greens, which should be plenty: by weight almost as much as the cabbage. You can use parsley, cilantro, dill, mint, basil, green onions. Be sure to add a clove of garlic to this salad.

VARIATION ON THE THEME: Instead of vinegar you can use lime juice and sprinkle chopped walnuts on top.

Salad “Flames”

You need a half a cabbage, 1 large bell bell pepper, 1 cup of canned corn. Mix prepared cabbage already salted, with vinegar and oil with thinly sliced peppers and corn. It turns out very beautiful and, what’s important – delicious.

VARIATION ON THE THEME: you can substitute some of the cabbage with thinly sliced peeled apples – hollandaise is best, just don’t grate the apple!

La Rochelle Salad

Chop about 200-300g of red cabbage with a special attachment of kitchen combine, add a little salt and squeeze the hands to make the mass become softer and give juice. Finely chop an apple and a few pickles, chop coriander greens and add to the salad.

For the sauce you need a teaspoon of mustard, a dessert spoonful of vegetable oil, lemon juice and some cream cheese Philadelphia is best . You need to mix all the ingredients with a mixer and gradually add them to the mustard, you will get a thick and light golden sauce to dress the salad with.

VARIATION ON THE THEME: cream cheese can be replaced by cream or sour cream just don’t make it too sour . But don’t replace the cilantro with parsley, and the pickles with salt – you’ll get something strange and won’t be very happy.

Reflection Salad

Chop or finely chop 200 grams of white and red cabbage in a combine or in separate bowls. Season with salt and knead with your hands to soften the vegetables.

In each bowl add chopped celery leaves, green onions, dill, 1 teaspoon of liquid honey you can pre-melt it in a microwave oven , 1 tablespoon of cherry juice and vegetable oil, sprinkle with a pinch of grated ginger root. Serve on a single plate, laying the salads opposite each other.

You can mix it all up and it’s delicious too. If you replace the cherry juice with pomegranate or cranberry juice and sprinkle the ready salad with pomegranate seeds and pumpkin seeds, it will be more refined.