Red cabbage salad is not very popular In Italy, when I tried the marinated red cabbage for the first time last year, I thought it was really good and it might be extremely versatile to make creative salad. This is an appetizing version of marinated red cabbage salad also perfect for a delicious light main meal.
Serves 4- 6
330 g of red cabbage
2 teaspoons of salt
1 tablespoon of sugar
2 tablespoons of white wine vinegar
80 g of sweet and sour small onions
20 capers (salted or pickled)
180 g of peeled and shredded carrots
100 g of hot pepper caciotta cheese cut into small cubes
Cut the red cabbage in half. Pull off the leaves of red cabbage one at a time, rinse and dry them. Cut out the thickest central stems from the leaves. Put the leaves one on top of the other and cut them into thin strips. Put the cabbage into a bowl, then add salt, sugar, vinegar, one tablespoon of extra virgin olive oil and stir. Marinate for at least 6 hour at room temperature, turning occasionally. Just before serving, try the salad and add salt or vinegar to taste. Then add carrots, sweet and sour onions, rinsed capers, 2 tablespoons of extra virgin olive oil and the cheese cubes.
- You can marinate red cabbage longer, I usually prepare the cabbage early in the morning to eat the salad for dinner.
- Just before serving add the other ingredients to avoid they become red, the salad will looks more appetizing.
- If you don’t like spicy flavor, you can use parmesan cheese to replace hot pepper caciotta cheese.
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