1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Cabbage coleslaw with sage

Preparations

  1. Step 1

    Make sure to use a whole fresh cabbage. The juice and taste will be lost when it's cut and stored in a fridge. You can cook left over such as a sauerkraut to keep them weeks, so do not hesitate to buy the whole !

    Make sure to use a whole fresh cabbage. The juice and taste will be lost when it's cut and stored in a fridge. You can cook left over such as a sauerkraut to keep them weeks, so do not hesitate to buy the whole !

  2. Step 2

    Cut into quarters and remove the core.

    Cut into quarters and remove the core.

  3. Step 3

    Slice half of the cabbed thin into shred.

    Slice half of the cabbed thin into shred.

  4. Step 4

    Cut a red onion into half, and slice it as thin as possible.

    Cut a red onion into half, and slice it as thin as possible.

  5. Step 5

    Slice radishes or turnips if you have (optional).

    Slice radishes or turnips if you have (optional).

  6. Step 6

    Mix wine vinegar (1tbs), salt, and pepper. When the salt disolved, add olive oil (4tbs) and chopped sage(optional).

    Mix wine vinegar (1tbs), salt, and pepper. When the salt disolved, add olive oil (4tbs) and chopped sage(optional).

  7. Step 7

    Mix the cabbage, onions, radishes and vinaigrette. 
Taste and add salt or pepper if it is needed.

    Mix the cabbage, onions, radishes and vinaigrette.
    Taste and add salt or pepper if it is needed.

  8. Step 8

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

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