Ashy's vegetarian recipes ©2005
Cabbage is versatile. Every time I come up with a new cabbage recipe, I think that. I bought a lovely green spring cabbage one day. The leaves were tender and crisp and had a sweet taste. I wanted to make a salad with ingredients that would compliment the delicate taste of the cabbage. This is my creation.
About a third of a hard green cabbage
1 sweet red apple
1 carrot
1 small cucumber
A few sprigs of fresh dill
A small handful of shelled sunflower seeds
Salt
Vegetable oil
Shred the cabbage, grate the carrot and chop the apple, cucumber and dill. Mix everything together with a little oil and some salt. Dry roast the sunflower seeds in a hot frying pan for a few seconds and mix them into the salad.