Sauerkraut salad.
This is a great and rich in vitamin C salad,
which we can serve to any fried fish,
or fried meat.
It tastes especially on winter days.
Of course, the taste of the salad depends very much on the quality of the cabbage,
That's why I advise you to buy places in friends,
or try before buying.
Cabbage cannot be too sour
and it certainly should not be acidified with vinegar.
The salad is getting quickly:
first I squeeze the juice, I cut into shorter highlights,
I put it in a salad bowl, I pour a lot of cumin,
I pour the olive, I add an apple grated on a thick grater.
Some housewives still add grated carrots.
Red cabbage salad.
This salad fits perfectly with everyone
baked meats and poultry.
Requires a little work.
First, we chop red cabbage
And we blan you in boiling water for five minutes.
We strain through a colander
and waiting for him to cool down
We chop the onion finely (not too much),
Apple peeled,
pickled cucumber, Also peeled from the skin.
When the cabbage is cool, We connect it
with onions, apple and cucumber,
salt, We pepper to taste and pour olive.
That's all!
