Red Cabbage Salad

Red Cabbage Salad

5 cups red cabbage

1/4 cup vinegar

1/2 tbsp. tablespoons of sugar.

Peel and wash the head of red cabbage, cut into quarters, cut the cob and chop it very thinly with a sharp knife or shredder. Then put the cabbage in a saucepan, pour over with boiling water, cover, let stand for 20-30 minutes, put on a sieve or colander; then pour cold water, squeeze, fold in a salad bowl, add vinegar, salt, put sugar, mix and let stand for 20-30 minutes. In cabbage, you can add a tablespoon of vegetable oil. Cabbage for this salad can not be sprinkled with boiling water, but sprinkled with salt and grind with your hands until the cabbage is soft and begins to secrete dark juice; then it needs to be squeezed and pour in vinegar, add sugar and mix. After a few minutes, the cabbage will take on a bright color. This salad is served with meat, game, poultry and fish. 

Book About Tasty and Healthy Food, USSR (1952)