Hello hello! This is so delicious and simple I just can’t even.. This is a common Eastern European dish, but I’d just say it’s a version of American coleslaw. It’s awesome! My favorite part about this salad is the green apples….mmmmm… They just add a tartness and unique flavor to the cabbage. I’m a cabbage lover in general and just rip off the leaves and pop them in the ol’ eating chute. This is a great recipe because you can also get all of your ingredients at your farmer’s market right now! I got everything but the apples from there. On a side note – I highly recommend for y’all to buy all the dill weed you can right now, chop it up, and pop it in the freezer. Dill weed at grocery stores is crazy expensive for the amount you actually get. I got at least ten bunches from the farmer’s market so hopefully that’ll last us through the winter, but it probably won’t… I love DILL WEED! Okay, that was a long side note.This is an pretty self-explanatory recipe in that you just chop up your ingredients and mix them up and vuala! My mom uses less carrots usually, but I like it with more because they have a certain sweetness that none of the other ingredients have, but it’s totally up to you! Good luck, get a good knife to cut that cabbage, and have a yummy day!
Simple and delicious! Perfect for a grill night, add to any sandwich, eat it with mashed potatoes, it's great!
- 1 Medium head of cabbage *sliced
- 1 Medium onion *sliced
- 3 Carrots *grated
- 1 cup Dill weed *chopped
- 3 (Sour) green apples *grated
- Salt *to taste
- 1/2 cup vegetable oil *adjust to taste
- 1/3 cup white vinegar *adjust to taste
With a sharp knife, cut cabbage in half and cut out the core. Slice the cabbage into sections and slice very finely to form the base of your salad. Put in a bowl.
Peel the carrots and grate, then add to bowl. Chop dill weed and add to bowl.
Cut onion from pole to pole and finely slice into half rings. Add to bowl.
Grate apples until you reach the core. Add the grated apple to the bowl and mix the contents.
Add salt and mix. Add vinegar and then oil and mix.
Store in fridge for up to 5 days.
I think this goes perfectly with potatoes or on sandwiches. Let your imagination go wild! I also think this even tastes better after a day or two because the vinegar soaks into the cabbage and creates a rich flavor.