Hungarian Cabbage Salad

Posted on December 3, 2008. Filed under: Food |


1 cabbage head
1 small onion
white vinegar
oil – peanut or vegetable (not olive oil)
Sugar or Sugar substitute
Salt & Pepper

Use a V-Slicer and slice cabbage head finely into a bowl
Mince the onion or finely slice or chop (your preference)

Mix the dressing:

5 tablespoons oil
2-3 tablespoons vinegar (try it with 2 first, but for me 3 is better)
1 teaspoon sugar
salt (1/2 teaspoon) and pepper (taste and adjust)
Pour dressing over the cabbage.

With VERY clean hands, put your hands into the bowl. Mix and squeeze the cabbage quite a lot, so it makes juice.  Taste, add more seasoning if needed.

Put in fridge.

The salad is good for quite a few days.

Serves 4 to 6.

Very yummy with all kinds of meats, especially BBQ, but also great with smallgoods like Continental Frankfurts and Knackwurst.


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