Delicious salad, great as a side dish to the meat. As a separate meal, without adding tartar sauce, can be a healthy dinner for all the dieters.
recipe,photo-recipe,white cabbage,beetroot,Vegetable salads,Gluten-Free,Seasonal recipes
No. of servings
white cabbage 1.8 lb (800 g)
Cut the cabbage into small pieces.
Put it into a pot, pour in salt, ground caraway, mix and let it rest.
Wash a beetroot and cook it in water until soft (for about 1 - 1,5 hour). Let it cool and peel it.
Grate the beetroot coarsely and add to the cabbage.
Peel an onion, grate coarsely as well and add into salad. Add vinegar, salt (to your taste) and stir well.
yoghurt natural 1.7 cup (400 ml)
Stir yoghurt in and let it rest in the cold place overnight.
tatar sauce 10 tbsp (150 ml)
Stir in tartar sauce before serving.