| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
|
|
Half a red cabbage. |
| 1 |
ts |
Mustard. |
| 1 |
tb |
Vinegar. |
| 3 |
tb |
Groundnut oil. |
| 50 |
g |
Raisins. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 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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