Label
All
0
Clear all filters

George Lang

Apple and Savoy-Cabbage Salad

Alma-kelkáposztasaláta

Rate this recipe

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 small young Savoy cabbage
  • Salt
  • 2 tablespoons sour cream
  • 1

Method

  1. Wash the young cabbage leaves 4 or 5 times, then cut into a thin slaw. Put in a bowl and sprinkle with salt. Place a plate on top to press it down.
  2. After about 30 minutes, press out as much liquid as possible.
  3. Meantime mix sour cream, mustard, sugar and pepper. Only now peel and slice the apples, and immediately mix them with lemon juice to prevent brown

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


‌

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title