White cabbage salad. Fresh cabbage salad, a Romanian omnipresence.
This is for Romanians the side salad of all salads.
The white cabbage salad is served with roasts and barbecues, stews and hotpots all year, everywhere.
The only drawback these days is the way that it’s now served more and more in restaurants and eateries alike.
Just some cabbage shreds, raw, nothing more done to them than a quick slice. As it is expected of you, the discerning client to dress and therefore make your own salad at the table.
This white cabbage salad here is no such thing.
There’s a little bonus below, a 1 minute and 20 seconds video of this recipe being made. But using fresh thyme instead of the dry variety.
- 1kg white cabbage
- 7g rock salt
- 2g dried thyme
- 1g ground black pepper
- 4 tablespoons vegetable or sunflower oil
- 2 tablespoons apple or white wine vinegar
Shred as finely as you can the white cabbage, discarding the hard core and the tough outer leaves.
Add the salt, black pepper and the dried thyme. Mix well and set aside for about 15 minutes.
Now, mix the salad again, this time really hard, grinding the cabbage strands together so they softer and get bruised. Do this for about one minute. Should a lot of liquid be left on the bottom of the bowl, drain it off.
Dress the white cabbage salad now with the oil and the vinegar.
Best done with rock rather than sea salt, always with white vinegar not balsamic and keeping the ingredients to a minimum, this salad has loads of variations.
Dill instead of thyme, some add grated carrot (why?), onions (again why?) and go crazy with dressings with water and sugar…
The way that I learnt from my grandfather is the way described above, and I’ll stick to it until I’ll meet my grandfather once again…
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.