Ulla’s cabbage salad
From Stoneledge Farm This light and refreshing slaw-style salad adds brightness to many rich dishes. In Poland and other Eastern European countries, variations of this salad are often served alongside pierogies and other fried dough foods. The sweetness of the apple balances out the bitterness of the raw cabbage.
Ingredients
- 1 head cabbage
- ¼ cup olive oil
- ⅛ cup balsamic vinegar
- 2 TBS cumin seeds
- 1 tsp sugar
- Salt to taste
- 1 apple skin on, diced
Instructions
- Thinly slice or shred the cabbage. Add other ingredients and toss well.