Raw cabbage salad

Name: Raw cabbage salad
Total time: 30 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 1/2 head white cabbage (approx. 600 g) or red cabbage; 1 tsp salt; 3 tbsp vinegar; 5 tbsp water; 2 tbsp sugar; 2 tbsp oil; 1 tsp caraway seeds (optional); 1 carrot, grated (optional)

Time: 30 min4 servingsapprox. 90 kcal / serving (estimated)approx. 2 g protein / serving

Raw cabbage salad is the winter vitamin source of Hungarian cuisine: fresh, crunchy and tangy. Kneading the cabbage makes it tender and flavorful, and the oil, missing from old recipes, gives a rounder taste today. It goes well with roast meats, breaded cutlets and stuffed cabbage.

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Method

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Remove the outer leaves of the cabbage, halve it and cut out the core. Slice it into very thin strips with a cabbage slicer or a sharp knife.
Put the cabbage in a bowl, sprinkle with salt and knead it firmly by hand for 2-3 minutes until it softens and releases liquid.
Let it stand for 10 minutes, then squeeze out the liquid. If it turned out too salty, rinse it in cold water and drain.
Mix the vinegar with the water, sugar and oil until the sugar dissolves. Add caraway seeds and grated carrot to taste.
Pour the dressing over the cabbage, toss well and let stand for at least 15 minutes so the flavors blend. Stir once more before serving and garnish with pepper or tomato slices.

Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Slice the cabbage very thinly, otherwise it stays hard.
Salting and kneading is the secret to a soft yet crunchy texture.
Red cabbage makes a beautifully colored, slightly sweeter salad.
It keeps for 2 days in the fridge and tastes even better the next day.

Frequently asked questions

How long can it be stored?

In the fridge, covered, for 3 days, but it is softer on the second day.

Can it be made with a yogurt dressing?

Yes, 2 tablespoons of yogurt and a little mustard turn it into a creamy, coleslaw-style salad.

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