Savoy cabbage is not a very frequent guest in kitchens, this product is little known, and it is not often found in stores. Even gardeners quite often neglect the Italian guest (however, here the question is moot) in favor of our classic white. And yet completely in vain. Savoy cabbage is a complex vegetable - it combined a lot of advantages and at the same time remained unique. It tastes like Savoy cabbage, namikawa cabbage, Beijing lettuce, and added its own spicy note. It is believed that Savoy cabbage is the most rich in vitamins and other beneficial properties of all cabbage, while it is not inferior to white cabbage in maturation, and its range of application is very wide. Today I will offer you a quick and delicious salad based on this interesting vegetable.
| Cook Time | 15 minutes |
| Servings |
Ingredients
- 400 gram Savory cabbage
- 1 piece Onion
- 150 gram Sauce Cracow, but, in principle, any such
- 150 gram Tomato
- 100 gram Hard cheese
- 1 clove Garlic
- Salt to taste
- Greens to taste
Ingredients
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Instructions
- To begin with, collect all the ingredients, wash the vegetables, herbs, peel the garlic.
- Finely chop the cabbage, we try not to get large and dense leaf bases, we need mainly leaf mass. Cabbage can be slightly kneaded, especially if it is tough. When I cook for home, I slightly "squeeze" it, when for myself - no, I like it when the salad crunches)
- Cut the sausage into strips, remove the skin or take it out-at your choice, I take a sausage that does not need to be peeled. Cut tomatoes into cubes, finely chop onions. Garlic is also finely chopped or squeezed out through a press (adjust the amount yourself, cabbage itself has a sharp taste, garlic can not be added at all, but if you add it, you don't need much)
- Put the cabbage in a bowl, grate the cheese on a coarse grater (I have two), add finely chopped parsley. You can take any greens, but it's better not to take spicy grass, but use a little greens - so as not to interrupt the taste of cabbage. A couple of sprigs of dill, in my opinion, is quite enough, but here you decide for yourself.
- Salt to taste, not forgetting that if we have salty cheese, then less salt will be needed, it is better to add salt later, if desired, you can pepper. And all this wealth is mixed up.
- Season with mayonnaise (or mayonnaise sauce, but again, do not take the sauce with too rich taste), mix, let it brew for 10-15 minutes and enjoy)
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