Silesian red cabbage (better known to many as blue cabbage) is a culinary classicwhich all generations of Poles know and love. It is simple, yet has a distinct sweet and sour taste with a hint of spice that simply cannot be imitated.
Perfect for meat rolls or roast sauce. However, if you want it to be a real masterpiece that your family will be asking about long before you serve it to the table, you must prepare it carefully, putting all your heart into it.
Red cabbage is low in calories (100 g of raw vegetable about 30-35 kcal), so it can be eaten by people on a diet. (of course, we are talking about the cabbage itself, not the roulades or roasts that are often served with it).
It delights not only with its wonderful, vivid color, which perfectly matches the autumn color palette. First of all, it is an energy bomb that delights with the wealth of vitamins and nutrients that support the health of the body.
Contains anti-inflammatory anthocyanins (protecting endothelial cells of blood vessels)as well as iron, magnesium, fiber, B vitamins (especially B6 and folic acid), vitamin K, E, A and vitamin Cwhich supports immunity and microcirculation.
Its consumption may also reduce the risk of atherosclerosis or hypertension, support the functioning of the nervous system and concentration. You can also see an improvement in the condition of your skin, which appears more radiant and looks better overall.
Finding the perfect recipe for red cabbage salad is not easy, because everyone has their own slightly different taste. So you need to experiment a little in the kitchen, play with proportions and spices to create your own one that will perfectly suit your preferences.
Silesian recipe for red cabbage salad – ingredients:
- red cabbage – 800 g (0.5 medium-sized head)
- onion – 1 large piece
- apple – 1 piece
- salt – 1 tsp
- sugar -1 tsp
- spirit vinegar/ – 3 tablespoons
- rapeseed oil – 2 tablespoons
- pepper – a little to taste
- cumin – a little to taste
To prepare red cabbage, start by chopping the vegetable. Put it in a bowl, then add salt and knead for 3 minutes until it softens and releases a little juice. Peel and finely chop the onion, grate the apple, then combine both ingredients and add to the cabbage.
Pour it in / lemon juice, also add oil, cumin, sugar and pepper. Mix all ingredients well and set aside for half an hour. Waiting will allow the flavors to blend perfectly.
