Cabbage salad with greens
4 servings
15 minutes
Cabbage salad with greens is a delicate combination of freshness and spiciness that originated in Russian cuisine as a simple and healthy dish. Finely sliced cabbage enriched with the aroma of ginger and turmeric takes on a warm, slightly spicy hue, while herbs like cilantro and mint add a refreshing note. Milk gives the dish softness and richness. This salad not only pleases the eye with bright colors but also warms the palate, perfectly complementing a light dinner or serving as a side for meat and fish dishes. It is healthy, rich in vitamins, and has a detox effect thanks to cabbage and ginger. It is best served hot, garnished with fresh herbs to fully reveal its flavor.
1
How to slice cabbage thinner (best done with a mandoline), without using the core. Remove the stems from the greens (they are not needed) and finely chop the leaves, leaving some for serving.
- Cabbage: 1 head
- Cilantro: 1 bunch
- Mint: 1 bunch
2
Clean and grate the ginger on a fine grater. Pour milk into a saucepan, add ginger, turmeric, and salt, bring to a boil, then add cabbage. Mix thoroughly and cook on high heat without a lid, stirring often for 7-10 minutes.
- Ginger root: 20 g
- Skimmed milk: 1 glass
- Turmeric: pinch
- Salt: to taste
- Cabbage: 1 head
3
Add greens and cook for about 3 minutes. The liquid should evaporate and the cabbage should become soft. Serve hot, garnished with green leaves.
- Cilantro: 1 bunch
- Mint: 1 bunch
