Do you want to make a light dinner quickly and easily? I propose a recipe for a delicious salad, the preparation of which will take you literally 10 minutes. The crunch of cabbage, juiciness of sausage and tenderness of cheese are successfully combined in the dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Nowadays, cabbage is a favorite product for many. Due to its medicinal and beneficial properties, the vegetable is used to prepare various dishes. It is fermented, pickled, salted, etc. But naturally it is easiest to use it raw, making your favorite salad, where cabbage will be the main ingredient.
To make the salad tastier for its preparation, you should consider some useful secrets and tips. First, try to use young cabbage. Second - if the cabbage is not entirely fresh, then sprinkle it with salt and remember well with your hands. She will release the juice and the food will become juicier. Third, you can replace sausage with your favorite meat product: ham, cervelat, bacon … and fused. I recommend serving such a salad on a flat dish or in a transparent bowl, so the food will look brighter and more appetizing.
You can fill your meal with a variety of dressings. The most common is vegetable or olive oil. But you can also make more complex sauces. For example, soy sauce and lemon juice will accentuate the taste of ingredients. Mustard and a few drops of apple cider vinegar are a great addition.
- Caloric content per 100 g - 146 kcal.
- Servings - 2
- Cooking time - 10 minutes
Ingredients:
- Young white cabbage - 200 g
- Doctor's sausage - 200 g
- Eggs - 2 pcs.
- Green onions - a few feathers
- Salt - 1/3 tsp or to taste
- Vegetable oil - 3 tablespoons for refueling
Cooking a light salad with cabbage, sausage and cheese
1. Wash the cabbage and pat dry with a paper towel. Then chop finely with a sharp knife. If you are using old and ripe fruits, sprinkle the chopped cabbage with salt and crush well with your hands. Set aside for 5-10 minutes to let her juice.
2. Meanwhile, cut the sausage into any shape you like. These can be cubes, sticks, or straws. When doing this, keep in mind that all ingredients must be cut to the same size.
3. Do the same with the cheese - cut it accordingly.
4. Wash green onions, dry and chop.
5. Place all components in a deep container. If the cabbage is young and has a lot of its juice, then season the salad to taste with salt. If the head of cabbage was used old and was previously salted, as described in the recipe, then the salt may no longer be needed.
6. Pour vegetable oil over the food and mix well. Serve the dish to the table, and decorate the top with quarters of boiled eggs in a steep one. To do this, dip the eggs in cold water, boil and simmer for 8 minutes. Then transfer to ice water to cool. Peel, slice, and decorate your dish. I advise you to prepare the eggs in advance so that they have time to cool down well.
See also a video recipe on how to make a quick white cabbage salad with sausage.
