Ingredient
- A small head of cabbage (up to 1 kg – 220 kcal)
- 3-4 cloves of garlic (about 10 kcal)
- Salt and pepper
- Parsley leaf (a couple of sprigs)
- 20 ml of olive oil (180 kcal)
- Juice of one lemon (12 kcal)
Recipe
Cut the cabbage into thin strips. Out of all the knives, super chopper, pro V chopper, grater and the like, the bread knife turned out to be the best in the end. You take a large board and a bread knife, cut the head in half and quickly cut it into thin long strips, leaving only the stem.
You pour the cabbage into a large bowl and add a little salt, row by row.
Then you finely chop the garlic and parsley, you have to change the knife there, and pour it over the cabbage. you add salt and pepper and cover with oil and lemon juice.
You can also use vinegar, alcohol, apple, wine, which you already like. However, you switched to lemon a long time ago, less sharp, more fragrant and tastier…
You mix everything well, put it in a small bowl and put it on the table.
You usually prepare cabbage salad with stronger dishes such as beans, stew, roast…