White cabbage salad--polish ingredients, german way
Ingredients
2
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Preparation
- Shred the cabbage very thinly, put in a bowl, salt with about 1/2 teaspoon of salt.
- Squeeze with hands slightly to help salt to penetrate and soften the cabbage, and aside for about 20-30 minutes.
- Add sugar and lemon juice--you need to try how sour and sweet you like it to be--it should be sweet but the sour taste should dominate.
- Put in dill and parsley, mix together, and serve.
- Can be made even hours ahead and served straight from the refrigerator, especially on a hot day, for instance with grilled meats.
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- Lentil, butternut, red cabbage, beet and parsley salad (perfect for fall/winter)
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