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Oct 062011
 

Hungarian Cabbage Salad

Another oldie from a 1955 Hungarian cookbook!

 

1 head cabbage, about 2 pounds
1 tbsp salt
1/3 cup white wine vinegar
3 tbsp salad oil
1 tbsp sugar
1/8 teas fresh ground pepper
¼ cup chopped onion
¼ cup chopped bell pepper
2 medium sized tomatoes, cut in wedges for garnishing the top

 

Shred cabbage by hand or in a food processor and place it in a bowl and sprinkle with the salt. Let mixture stand for 1 hour, tossing occasionally. While cabbage is sitting, combine the vinegar, oil, sugar and pepper and whisk until well blended. Take the cabbage and squeeze out the excess moisture, discarding the juice. Mix the cabbage with the peppers and onions in a large bowl and drizzle the dressing over the top and toss the salad to coat. Top with the fresh tomatoes and refrigerate until dinner………..enjoy!

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