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Print Recipe
Salad of Savoy Cabbage "Krakow" Recipe
Savoy cabbage is not a very frequent guest in kitchens, this product is not familiar, and in stores it is not often found. Even gardeners-gardeners quite often neglect the Italian guest (however, here the question is controversial) in favor of our classic white. And yet, completely in vain. Savoy cabbage vegetable, we can say, complex-mixed a lot of advantages, and at the same time remained unique. The taste is like a Savoy cabbage would cabbage namikawa, Beijing, lettuce, and added my own spicy touch. It is believed that the Savoy cabbage is the most rich in vitamins and other benefits of all cabbage, while its maturation is not inferior to white cabbage, and the range of its 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
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. To begin, collect all the ingredients, my vegetables, herbs, clean garlic.
    To begin, collect all the ingredients, my vegetables, herbs, clean garlic.
  2. Cabbage finely shinkuem, try to avoid getting large and dense leaf bases, we need mainly leaf mass. Cabbage can be slightly mash, especially if you have a hard. I, when I cook for home, slightly "squeeze" it, when for myself-no, I love when the salad crunches)
    Cabbage finely shinkuem, try to avoid getting large and dense leaf bases, we need mainly leaf mass.
Cabbage can be slightly mash, especially if you have a hard. I, when I cook for home, slightly "squeeze" it, when for myself-no, I love when the salad crunches)
  3. Cut the sausage into strips, remove the skin or remove-your choice, I take the sausage, which does not need to remove the skin. Tomatoes cut into cubes, onions cut finely. Garlic is also finely cut or squeezed through the press (adjust the amount yourself, cabbage has a tangy taste in itself, garlic can not be added at all, but if you add - do not need a lot)
    Cut the sausage into strips, remove the skin or remove-your choice, I take the sausage, which does not need to remove the skin.
Tomatoes cut into cubes, onions cut finely.
Garlic is also finely cut or squeezed through the press (adjust the amount yourself, cabbage has a tangy taste in itself, garlic can not be added at all, but if you add - do not need a lot)
  4. Put in a bowl the cabbage, grate on a coarse grater cheese (I have two), add the finely chopped parsley. Greens you can borrow any, but better not borrow spicy grass, and use greenery a bit - to not interrupt taste of cabbage. A couple of sprigs of dill, in my opinion, is quite enough, but here you decide for yourself.
    Put in a bowl the cabbage, grate on a coarse grater cheese (I have two), add the finely chopped parsley. Greens you can borrow any, but better not borrow spicy grass, and use greenery a bit - to not interrupt taste of cabbage. A couple of sprigs of dill, in my opinion, is quite enough, but here you decide for yourself.
  5. Salt to taste, not forgetting that if we have a salty cheese, the salt will need less, it is better to add salt then, if desired, you can pepper. And all this wealth is mixed.
    Salt to taste, not forgetting that if we have a salty cheese, the salt will need less, it is better to add salt then, if desired, you can pepper.
And all this wealth is mixed.
  6. Season with mayonnaise (or mayonnaise sauce, but again do not take too rich flavors sauce), stir, let stand for 10-15 minutes, and enjoy)
    Season with mayonnaise (or mayonnaise sauce, but again do not take too rich flavors sauce), stir, let stand for 10-15 minutes, and enjoy)

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