| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Campanile | 4 | Servings | |
INGREDIENTS
| Half a red cabbage. | ||
| 1 | t | Mustard. |
| 1 | T | Vinegar. |
| 3 | T | Groundnut oil. |
| 50 | g | Raisins. |
| Salt, pepper. |
INSTRUCTIONS
Soak the raisins in a saucepan of water over the heat for 15 minutes. 2 Prepare a vinaigrette sauce in a bowl, mixing together the mustard, vinegar, oil, salt and pepper. 3 Wash the cabbage, cut it in 2, then cut each half in fine strips, putting them in the vinaigrette as you proceed. 4 Strain the raisins and add them to the cabbage. Toss the salad and put it in the refrigerator for 2 hours before serving. The seaside cabbage, known for more than 4,000 years in Europe where it grew wild in coastal areas, is the ancestor of all cabbages. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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