Salad Fasting
Sauerkraut salad
Winter salad of soured cabbage dressed with oil and red paprika, eaten from the barrel until spring.
Recipe from Туѓино Јабано
- Prep
- 10 min
- Cook
- —
- Total
- 10 min
- Fasting
- Suitable
Ingredients 7 ingredients
Method
- Lift the cabbage out of the brine and squeeze it lightly in your hand. Squeeze hard and it goes limp; do not squeeze at all and the salad sits in a puddle.
- Taste it. If it is fierce, rinse it briefly under cold water and squeeze again; a mild one needs nothing.
- Cut the long strands down to three or four centimetres with a knife so it can be eaten with a fork.
- Put it in a bowl with the onion and carrot, if you are using them, and turn it through.
- Pour over the oil and turn again so every strand is coated, then scatter the paprika across the top and grind on pepper.
- Add a spoon or two of the brine if it looks dry. Serve cold. It needs no salt — the cabbage brought its own.
If you cannot find it
Substitutions that work outside Macedonia.
- Barrel-soured cabbage
- Sauerkraut sold refrigerated in brine, drained; pasteurised jars packed in vinegar are pickled cabbage, not soured cabbage
- Aleva piperka (ground sweet red paprika)
- Sweet Hungarian paprika, used generously
- Rasol (cabbage brine)
- The liquid from the sauerkraut jar, or two spoons of water with a splash of cider vinegar
