Fresh cabbage tastes great both prepared hot and cold. Whether it is cooked with cream or just as a salad, I like it either way.
This recipe is for a salad, which I bet everyone knows. I remember having made it for the first time a few years ago.
It tastes best prepared from baby cabbage, because those are juicy and crispy. When using this type of cabbage, you do not need to add too much salt to soften it.
This salad is ideal for any type of meat. It fits chicken, beef or pork. It also complements fish well.
I often use it as an addition to burgers too.
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Finely chop the cabbage and put it into a bowl. Season with salt and mix thoroughly. Gently press with your fingers.
Grate the carrots on a medium-mesh grater. Cut the onion into small cubes. Grate the apple with a large-mesh grater.
Add the grated apple, carrot and finely sliced onion to the cabbage.
Mix mayonnaise, cream, sugar and pepper together in a cup. Pour the sauce over the salad and mix thoroughly.
Chill it in the fridge before serving.
If you do not have any apples, you can use apple cider vinegar. One to two tablespoons should be enough.
You can also add fresh parsley to the salad.
Do you like salads? If yes, then try our recipe for Red cabbage salad.
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