Salad "Four cabbage"

Category: Cold meals and snacks
Four cabbage salad

Ingredients

Pickled red cabbage (or fresh) 1 handful, chopped
Peking cabbage or young white cabbage 1 handful, chopped
Cauliflower (fresh or frozen) 1 inflorescence approx. 7 cm
Broccoli (fresh or frozen) 1 inflorescence approx. 7 cm
Chicken egg 1 PC
Olives 7-10 pcs
Green onion (or red) a pair of feathers (1/4 of a medium onion)
Fresh parsley and dill several branches
Apple cider vinegar taste
Olive or sunflower oil 1 tablespoon
Salt taste
Sugar pinch
If fresh red cabbage is used, then additionally
water, vinegar, salt, sugar, spices (bay leaves, allspice, cumin)

Cooking method

  • If there is pickled red cabbage according to your favorite recipe, then we get it out of the bins.
  • If there is none, then shred a handful of cabbage. Simultaneously boil the marinade from 1 glass of water, 2 tablespoons of 6% vinegar, a teaspoon of sugar, a teaspoon of salt, bay leaves, a couple of allspice and a pinch of cumin. Put chopped cabbage into a hot marinade (or pour cabbage with marinade) and remove from heat. Let her get the necessary condition. This will take from 15 minutes to "what time is there before serving". Although it is desirable to withstand 2-3 hours.
  • At this time, cook in water or steam inflorescences of cauliflower and broccoli.
  • If you want to scare the guests with the unusual color of the cabbage, then place the warm cauliflower in the red cabbage marinade (without removing the most red cabbage from the marinade). If you don't want culture shock, leave it white. For coloring cabbage, it is enough to "rest" from 10 minutes.
  • Four cabbage salad
  • During this time, we finely chop a handful of Peking (or young white cabbage, or crispy cabbage salad, but not white cabbage of venerable age).
  • Cook the egg and chop it coarsely (in half lengthwise, then slices).
  • We cut onions and herbs. If you took red onion, then it is better to cut it into thin quarter rings.
  • Cut the olives in half.
  • We extract the red and dyed cauliflower from the marinade (now it really has become cauliflower).
  • We disassemble the red cabbage and broccoli into smaller inflorescences (for one bite).
  • We get such a still life
  • Four cabbage salad
  • Cooking salad dressing: mix oil, vinegar, salt (I do not use, I have enough salt from cabbage and olives) and sugar. A pinch of sugar suits this salad very well, don't forget about it.
  • We collect the salad just before serving. Otherwise, red cabbage will color the egg white in an unappetizing bluish color.
  • We spread the Peking and red cabbage. Put eggs on top
  • Four cabbage salad
  • Laying out cauliflower and broccoli in an artistic mess
  • Four cabbage salad
  • We spread onions, herbs and olives halves.
  • Pour the prepared salad dressing.
  • Serve without delay.
  • Four cabbage salad
  • Bon Appetit!

The dish is designed for

1 large or 2 modest servings

Time for preparing:

When using pickled red cabbage - 20-30 minutes, when using fresh cabbage - about 2.5 hours

Cooking program:

stove, handles

Note

The salad appeared thanks to the theme "Learning to cook playfully". The source is taken with preparation. ru and edited to suit my preferences.

Kinglet
IvaNova, Irishka, well done, what a yummy cabbage soup I offered! :))) I'll try it somehow, thanks for the recipe
kristina1
IvaNova, Irina, beautiful photo, lovely salad ... thanks ...
IvaNova
Kinglet, kristina1, try it) For cabbage lovers - what you need))

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