John Myers
Greek Cabbage Salad
The perfect greek cabbage salad recipe with a picture and simple step-by-step instructions.
- 0,25 piece White cabbage quite small or Jaroma cabbage (the platter)
- 1 small Onion
- 1 tbsp go. Finely chopped parsley
- 1 tsp struck Salt
- 25 g Sugar
- 40 ml Olive oil
- 90 ml White wine vinegar
- 140 ml Water or seltzer
- Finely slice the quarter of the cabbage and place in a medium bowl. Peel the onion and chop it very finely. Mix the two well. Wash, dry, finely chop the parsley and fold in as well.
- Mix the remaining ingredients into a marinade. Whisk these until the sugar has completely dissolved. Then pour everything over the cabbage, cover with a plate that fits in the bowl and weigh down. I used my mortar for this. A screw-top jar filled with water is also possible. Now let everything go through for 9 – 12 hours (depending on the possible time). I made it in the morning and served it in the evening, so it was only 9 hours for me, but the result was perfect.
- After its resting time and before serving, pour off the liquid completely. The salad goes well with all sorts of fried meat and fish in Mediterranean cuisine. We had it with the sea bream from the grill.
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