There are a huge number of different and very tasty cabbage snacks. But today, I want to tell you about an amazing recipe with a photo of pickled cabbage for the winter “Westphalia”, which captivated many and became an integral part of the holiday table.

“Westphalia” is a delicious appetizer that I have recently begun to cook so often that it is beyond words. And all because this cabbage tastes simply divine. By adding bell pepper and garlic to it, it comes out spicy, and due to the fact that cabbage is mixed with carrots, it also turns out beautiful to look at. What I like most is that this cabbage can be prepared very quickly. In just an hour, this crispy delicacy can be eaten or served!

Most often, I prepare a side dish of stewed pork and potatoes for this appetizer. But for the holiday table, I put this in several bowls and put them on the table. I want to warn you right away, the snack sells out instantly! Therefore, prepare this delicacy with a huge supply. And don’t be surprised by the crunch at the festive table! But now, let's start preparing this delicious and unusual crispy delicacy!
Ingredients:
- half a cabbage,
- 1 carrot,
- 1 bell pepper,
- 1 tsp. Sahara,
- 0.5 tsp. salt,
- 1 clove of garlic,
- 2-5 pieces of black pepper,
- 1 tsp. vinegar,
- 3 tbsp. l. vegetable oil,
- 1 tbsp. water.



Shred the cabbage. I've been doing this lately using a grater.




Do the same with carrots. Slice the bell pepper.




Pour water into a bowl, add bay leaf.




Then pour in the oil and vinegar.




Add peppercorns and garlic.








Place chopped cabbage with carrots and peppers in a jar.




Pour marinade over cabbage.




Screw the lid on the jar.
We would like to remind you that we have and

There are a huge number of different and very tasty cabbage snacks. But today, I want to tell you about an amazing recipe with a photo of pickled cabbage for the winter “Westphalia”, which captivated many and became an integral part of the holiday table.

“Westphalia” is a delicious appetizer that I have recently begun to cook so often that it is beyond words. And all because this cabbage tastes simply divine. By adding bell pepper and garlic to it, it comes out spicy, and due to the fact that cabbage is mixed with carrots, it also turns out beautiful to look at. What I like most is that this cabbage can be prepared very quickly. In just an hour, this crispy delicacy can be eaten or served!

Most often, I prepare a side dish of stewed pork and potatoes for this appetizer. But for the holiday table, I put this in several bowls and put them on the table. I want to warn you right away, the snack sells out instantly! Therefore, prepare this delicacy with a huge supply. And don’t be surprised by the crunch at the festive table! But now, let's start preparing this delicious and unusual crispy delicacy!
Ingredients:
- half a cabbage,
- 1 carrot,
- 1 bell pepper,
- 1 tsp. Sahara,
- 0.5 tsp. salt,
- 1 clove of garlic,
- 2-5 pieces of black pepper,
- 1 tsp. vinegar,
- 3 tbsp. l. vegetable oil,
- 1 tbsp. water.



Shred the cabbage. I've been doing this lately using a grater.




Do the same with carrots. Slice the bell pepper.




Pour water into a bowl, add bay leaf.




Then pour in the oil and vinegar.




Add peppercorns and garlic.








Place chopped cabbage with carrots and peppers in a jar.




Pour marinade over cabbage.




Screw the lid on the jar.
We would like to remind you that we have and

Ingredients:

• Cabbage - 700-800 grams.
• Carrots - 1 pc.
• Onion - 1 pc.
• Sour cream - 3 tbsp. l.
• Mayonnaise - 3 tbsp. l.
• Apple cider vinegar - 1 tbsp. l.
• Yogurt or kefir - 1 tbsp. l.
• Mustard - 1 tsp.
• Sugar - 1 tbsp. l.
• Salt pepper.

Cabbage appetizer

Cole Slaw Salad is a traditional American cabbage appetizer. Many people are familiar with this salad from the menus of various fast food establishments, such as KFC. The name Cole Slow translates quite banally: shredded cabbage.

In essence, this is the most ordinary cabbage salad (with or without carrots), but a special sauce is used as a dressing for Cole Slow, giving the dish a unique delicate, slightly spicy and creamy taste.

Each cook has his own recipe for coleslaw. Some make it sweeter, others make it spicy or spicy; they add other ingredients in addition to cabbage: carrots, apples, celery, raisins, nuts, onions, herbs, etc.

Cole Slow salad sauce is made from sour cream, yogurt, mayonnaise, kefir, and apple cider vinegar, powdered sugar, mustard, pepper and other spices are added to it.

Prepared according to the classic recipe, Cole Slaw salad is a light, healthy, even dietary dish.

The calorie content of Cole Slaw salad is approximately 152 kcal per 100 grams, so you can eat it without worrying about your figure. The snack contains vitamins A, B, C, as well as sodium, potassium, calcium, magnesium and iron, and is therefore recommended for inclusion in a healthy diet.

Thanks to the fiber-rich vegetables it contains, American Cole Slaw salad improves digestion, quickly fills you up and is easily digestible.

Prepare your own version of the Cole Slaw salad using one of the recipes with photos and get a taste of traditional American cuisine, which, contrary to stereotypes, can be healthy and wholesome.

Preparation

It’s not at all difficult to prepare your favorite Cole Slaw salad at home, exactly the same as in Rostix.

1. The cabbage should be finely chopped, the carrots should be peeled and cut into thin strips (using a Korean grater or vegetable cutter).
2. Cut the onion into thin half rings. If desired, you can not add onions to the salad, but Americans prefer to cook with them (white, red).
3. Place all the vegetables in a deep salad bowl and lightly knead with your hands until juice forms; the ingredients should become softer, but remain quite elastic.
4. In a separate bowl, make the salad dressing, which is the “secret ingredient” that makes the dish so popular. Add mayonnaise, yogurt, sugar and mustard to the sour cream (it’s better to take sweet, not spicy, you can use grains), mix everything well and pour in vinegar. Lightly whisk the sauce until it has a homogeneous consistency, pour it over the vegetables, add salt and pepper if desired.
5. Stir the salad again and let it stand for about 5 minutes, after which you can serve it on serving plates.

The recipe for the classic Cole Slow salad contains celery seeds, but if finding them is problematic, you can replace them with chopped stalk celery or its greens.

Instead of vinegar, you can use lemon juice, and whether or not to add mustard is a matter of taste, but it should be present in the original.

Options

Many people will love Jamie Oliver's simple Cole Slow salad recipe. The famous chef suggests cooking it with a lot of carrots (2-3 pieces per 0.5 kg of cabbage).

1. White cabbage needs to be chopped very finely; it is better to use a vegetable cutter or food processor for this; cut the carrots into thin strips.
2. Place the vegetables in a deep bowl, add finely chopped onion, mild mustard (1 tbsp), pour over natural yogurt (approx. 2 tbsp), salt, sprinkle with freshly ground black pepper and mix well.

According to another recipe from Jamie Oliver, Cole Slow salad can be prepared from two types of cabbage at once: white and red (0.5 kg of each).

1. Thinly chop all the cabbage, add two carrots, beets or radishes, 1/2 medium-sized celery root, and fennel, chopped as finely as possible. Finely chop the red sweet onion and shallot and add them to the rest of the vegetables.
2. Separately, make the dressing: combine yogurt (250 ml), juice of 1/2 lemon, olive oil (1 tsp) and a handful of chopped herbs to taste (parsley, mint, dill, celery, etc.) in a bowl.
3. Pour the mixed sauce over the vegetables, add salt and pepper, sprinkle with lemon juice while making and stir thoroughly.

Bright and appetizing, as in the photo, Cole Slow salad can be either an independent snack, complemented with fresh bread or crispy croutons, or an excellent side dish for meat or fish dishes, a juicy addition to mashed potatoes, rice or pasta.

Source: moysup.ru