European
Hungary - Side Dishes
Káposztasaláta
Chef's Menu Description
Crisp Hungarian shredded white cabbage salad cured with salt, tossed with toasted caraway seeds, and dressed in a light sweet vinegar vinaigrette.
Ingredients
- • 1 small head white cabbage (600g), finely shredded
- • 1 tsp fine salt
- • 1 tsp whole caraway seeds, lightly crushed
- • 4 tbsp white wine vinegar
- • 2 tbsp sunflower oil
- • 2 tbsp sugar and 100ml water
- • Freshly ground black pepper
Preparation Steps
1
Phase 1
Toss the shredded cabbage with the salt in a large bowl. Let stand for 20 minutes to soften slightly and release excess water.
2
Phase 2
Whisk vinegar, water, sugar, oil, and black pepper together in a small jug until the sugar crystals are completely dissolved.
3
Phase 3
Lightly squeeze the cabbage and transfer to a serving bowl. Pour over the dressing and sprinkle over the crushed caraway seeds.
4
Phase 4
Toss well, cover, and chill in the fridge for at least 30 minutes before serving alongside roast pork or stews.