This cabbage salad recipe has been in my family for generations. It’s a light, and refreshing salad with a tangy taste that often accompanied many Hungarian rich dishes, more specifically pork and rich creamy dishes.
My grandmother would make this salad often, as would my mom. Cabbage was a staple in our home that was often used in many dishes. With a large family, cabbage was inexpensive and we grew a lot of it on the farm, and this vegetable was often use in many of our Hungarian recipes.
Cabbage is such a simple and versatile salad that anyone can make with just a few ingredients, everyone enjoys it during the summer months. It’s fresh, crispy and the slight tangy flavour compliments many dishes.
Cabbage is a staple in Hungarian recipes, it is one of the few vegetables that you will see used in various dishes. Either made into a soups, salads, pasta, cabbage rolls, stews, casseroles, and made into sauerkraut.
RECIPE INGREDIENTS
Green cabbage: would be the only cabbage used in this recipe; it’s always a good practice to remove any of the outer leaf’s that are ripped, marked, or dirty
Carrots: I used two small-medium size carrots
Green onions: make sure they are fresh, and 2 is all you need
Vinegar/apple cider vinegar: we always used white vinegar for this recipe, however apple cider vinegar can used and it will change the flavour slightly
Sugar: to balance the acidity in the dressing
Sweet Hungarian paprika: adds that smoky flavour, and often used in Hungarian dishes
Seasonings: salt and pepper
HELPFUL TIPS WHEN MAKING THIS RECIPE
CABBAGE: I like to purchase my vegetables at a local market as they are fresh from the fields and many of the groceries now sell local produce which offers fresh vegetables. Cabbage is one of the vegetables that stay fresh for up to 1-2 months if stored in the refrigerator. Once cut, it will last up to a week. I myself have kept cabbage longer and you will notice the difference in freshness. Look for green leaves, the darker the better and as you cut into it, the leaves are lighter. Avoid any that have large blemishes or rotten spots. Give it a good rinse to remove any dirt and always remove a few of the outer leaves.
VEGETABLES: carrots and scallions are used in this recipe and they are the only other vegetables needed for this salad. Select fresh, firm and crispy carrots and scallions should have firm, green ends with white smooth tips. If the tips are feel soft to the touch they are not fresh. Use the enter scallion.
MAKE AHEAD: make this salad ahead and let it set in the refrigerator for a few hours before serving and give it a good toss as the dressing will settle to the bottom of the bowl. Garnish with parsley and a tip of a scallion.
CABBAGE IS NUTRITIOUS: There are a lot of health benefits to cabbage, that includes: lowers blood pressure, packed with Vitamin C and K, good for bone and brain health, helps to prevent cancer, is an anti-inflammatory, helps to detox the body and finally beneficial for digestion.
SERVING: with grilled meats, fish, roast meat, chicken or turkey, sausages, duck, turkey, steaks, breaded chicken or schnitzel to name a few.
Hungarian Cabbage Salad
Equipment
- Mandolin
Ingredients
- 1/2 head green cabbage, finely sliced (approx. 4 cups)
- 2 carrots, grated
- 2 scallions, chopped (including the greens)
- 1/4 cup white vinegar/apple cider vinegar
- 3/4 cup cold water
- 2 tsp sugar
- 1/2 tsp sweet Hungarian paprika
- 1/4 tsp salt
- dash of pepper
- fresh parsley and scallion to garnish
Instructions
- In a large bowl, slice the cabbage finely with a mandolin or carefully with a chef's knife. Add the carrots and the scallions in the same bowl.
- Whisk together in a measuring cup, vinegar, water, sugar, paprika, salt and pepper. Taste the dressing to see if you need additional sweetness, and if so, add a little more sugar.
- Mix the dressing into the sliced cabbage mixture, tossing to make sure the cabbage, carrots and scallions are well coated with the dressing. Chill in the refrigerator for a least one hour before serving.
- Garnish with parsley and thin slices of green onion. This salad is delicious with pork dishes.
Nutrition
How to make this cabbage salad:
In a large bowl, slice the cabbage finely with a mandolin or carefully with a chef’s knife. Grate the carrots and the green onion in the same bowl. Whisk together in a measuring cup, vinegar, water, sugar, paprika, salt and pepper. Taste the dressing to see if you need additional sweetness, and if so, add a little more sugar. Mix the dressing into the sliced cabbage, tossing to make sure the cabbage is well coated with the dressing. Chill in the refrigerator for a least one hour before serving.
This cabbage salad is a lovely option to a creamy slaw that we have often had as a cabbage salad. When you are eating a heavy, and rich meal this salad adds a perfect balance. Garnish with green onion, chives or parsley.
Enjoy this delicious salad with grilled meats, that include ribs, pork chops, roast beef, pork or roasted chicken, baked fish, or poultry dishes. Don’t forget to add it to your burger, tacos or pulled pork sandwiches.
