Original text:
“You put in a bowl of spicy cabbage cut short and without juice. Add, salt, if necessary, pepper, oil and lemon juice.”
source: 1501 dishes, Constantin Bacalbasa, 1935
1/2 pieces of acres
a little bit of oil
a little pepper
1/2 lemon
cut the sour cabbage
Stuff well with jamadd oil to taste, lemon juice and pepper and mix thoroughly
It seems a little odd to put the lemon juice on the cabbage salad but I assure you that the effect is very good. With lemon juice you get a salad with a stronger, more sharp sour … you do not realize it’s lemon in salad. This salad is very suitable for meals where we serve more fatty foods (for example pork). My Rating: 5 out of 5 stars
