Red Cabbage Salad

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Method

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1. Quarter the cabbage, cut out the core, then shred finely with a food processor or hand grater.
2. Season with salt, massage in by hand, and let stand for 15 minutes to draw out the liquid. ⏱ Timer: 15 min
3. Squeeze out the excess moisture thoroughly in small batches.
4. Heat the lard in a large pot, and fry the onion in it until translucent.
5. Add the squeezed-out cabbage, and braise over medium heat, covered, for about 10 minutes, stirring occasionally. ⏱ Timer: 10 min
6. Stir in the vinegar, the sugar and the caraway seeds.
7. Braise, covered, for a further 10-15 minutes, until the cabbage is soft but still slightly crisp. ⏱ Timer: 10 min
8. Serve hot as a side with roasts or boiled meats.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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