John Myers
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Salad Bar: Cabbage Salad from Jaroma Cabbage
The perfect salad bar: cabbage salad from jaroma cabbage recipe with a picture and simple step-by-step instructions.
INGREDIENTS:
- 1 head Jaroma white cabbage
- 3 tbsp Balsamic Bianco vinegar
- 1 tbsp Grapeseed oil
- 2 Tbsp Extra fine sugar
- Salt + pepper, white
MODIFICATION:
- 1 whole Green peppers
- Onion rings
INFO:
- Aroma cabbage is a type of white cabbage. It comes with a flat head and tastes exceptionally delicate. But it is also tender in consistency, so that the cooking time is shorter. I love this cabbage because it smells little of cabbage and does not streak sharply even when cooked (e.g. salad). Since it is very tender, it does not need a long marinating time. Finely cut (as a salad) ready to eat practically immediately.
PREPARATION:
- Remove the outer, chipped leaves (if any) from the head of cabbage. Halve the head and remove the stalk with a paring knife. Now my bread machine is used. Place half the head of cabbage at an angle on the sliding surface and cut the whole head very finely (or slice it in another way).
- Put the cut cabbage in a large bowl. Add vinegar, salt + pepper, sugar and knead with your hands. It really goes very quickly. Then the cabbage fell in half.
- Now mix in the oil and season to taste. Possibly season to your own taste. If the modification is desired by adding very finely chopped peppers and onions, these should also be mixed in now. Is a piquant variation.
- We enjoyed the coleslaw today with bratwurst with lots of braised onions and triplets. The salad also goes well with many different types of meat during the barbecue season.
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