Fresh cabbage salad with carrots as in the dining room with vinegar

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make a salad of fresh cabbage with carrots like in a cafeteria with vinegar and sugar? Let's prepare the products. Choose late varieties of cabbage; it is juicy and sweet, best suited for this type of salad. Regular table vinegar, 9%. I advise you to add salt and sugar to taste.

2. STEP 2

   

   Wash the cabbage, tear off the top leaves, and chop finely. The thinner the slice, the tastier the salad will be. You can use special devices - knives or graters.

3. STEP 3

   

   Place the chopped cabbage in a saucepan. Add salt and knead the cabbage thoroughly with your hands so that it releases the juice. Add vinegar and mix well again.

4. STEP 4

   

   Place the pan with cabbage on low heat and heat it. We don’t need to boil or fry it, we just need to warm it well so that even more juice is released. The cabbage should become noticeably warm. Stir the contents of the pan so that the cabbage heats evenly. It took me less than 5 minutes. Then turn off the heat and continue cooking.

5. STEP 5

   

   While the cabbage is on the stove, wash, peel and grate the carrots on a coarse grater.

6. STEP 6

   

   Add carrots and sugar to warm cabbage.

7. STEP 7

   

   Mix well. Cover the pan with a lid and put it in the refrigerator for at least 2 hours. During this time, the cabbage should cool and lightly marinate.

8. STEP 8

   

   Remove the pan of cabbage from the refrigerator before serving. season with vegetable oil and serve. Bon appetit!

Comments on the recipe

lara

14.10.2023

4.5

I love this salad. I also add celery. I also like this version of the dressing, as in this recipe.

Natalia M

14.10.2023

4.7

It’s already the middle of winter, but today is such an unexpectedly sunny day that I wanted to enjoy a salad of fresh vegetables. Moreover, this salad of fresh cabbage with carrots, as in the dining room with vinegar and sugar, is bright and uplifting. In winter, it is difficult to find loose cabbage for salad; mainly winter hard varieties are available in stores. But I was lucky, I found just the right one) It’s a real pleasure to cut such cabbage, it crunches and falls out from under the knife in delicate curls. But I have never heard of such an unusual method of cooking. But I trust the author, so I didn’t even doubt that it would work. I heated the cabbage in a thick-bottomed saucepan until pleasantly warm, and it really became juicier. I added carrots and my own purple onions, I really wanted more bright colors. It seems to me that even salt and sugar melted faster in warm cabbage. I used apple cider vinegar 6%. I marinated the salad for about four hours. It turned out so incredibly delicious! And I also miss fresh vegetables. The salad is simply a fairy tale, juicy, tasty, with a sweet and sour aftertaste. Today at dinner my husband will be pleasantly surprised, especially since the salad will infuse even more) Thank you very much for the recipe!

Elena Pankina

14.10.2023

4.9

I love salads with cabbage, but I haven’t tried it in this version, when you need to warm up the cabbage. I became interested and decided to prepare a salad of fresh cabbage with carrots, just like in a dining room with vinegar. Following the author’s recommendations, I prepared a delicious salad, and also rich in vitamins, healthy, and juicy! Thanks katushafin for the delicious recipe!

Julia

14.10.2023

4.9

Katyusha (if I can call you that), please tell me, does the cabbage turn out crispy?

Julia

14.10.2023

4.5

Thanks a lot. We like this one, with a crunch.

Lorazh

14.10.2023

4.7

I didn’t know this method - heating cabbage over a fire.. I’ll try it.. Thanks for the advice!))

Anna

14.10.2023

4.7

I looked at your recipe and was very surprised because the cabbage needed to be heated, but I tried it anyway. Yes, the cabbage took more juice. I usually just eat it with my hands. And I kept it in the refrigerator not for 2 hours but for 4, just in time for dinner. It turned out very tasty, crispy, just the right amount of salty and sweet, in short. I got this kind of cabbage for the first time. It’s just a bomb.