Salad with forage cabbage and cranberries
4 servings
25 minutes
This refreshing salad with fodder cabbage and cranberries is the embodiment of harmony in flavors and textures. Fodder cabbage, known for its nutritional value, becomes tender through careful massaging with soy sauce, lemon juice, olive oil, and honey. The sweet-tart dried cranberries add vibrant accents to the dish, while aromatic garlic and fresh herbs fill it with rich flavor. This salad perfectly complements meat dishes; it can be served at festive tables or enjoyed on weekdays as a light and healthy snack. The recipe originates from Russian cuisine, where cabbage has always played a key role in national dishes. The addition of cranberries is a delicate reminder of the gifts from northern forests.
1
Tear the cabbage into small pieces and massage until it becomes soft.
- Fodder kale: 2 bunchs
2
Add soy sauce to the cabbage, remember it.
- Soy sauce: to taste
3
Then add lemon juice and mix again.
- Lemon juice: to taste
4
Do the same with olive oil and honey.
- Olive oil: to taste
- Honey: to taste
5
Knead the dough to a soft state. There should be a lot of sauce left at the bottom.
6
Spread the cabbage and add finely chopped pepper, onion, dill, garlic, cranberry, tomatoes, and greens.
- Fresh red bell pepper: 1 piece
- Red onion: 0.3 head
- Spring onion: 3 bunchs
- Dill: 4 tablespoons
- Garlic: 3 cloves
- Dried cranberries: 10 tablespoons
- Tomatoes: 2 pieces
- Fresh herbs: 200 g
7
Gently shake the salad and serve.
