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Sargarepas Kaposztasalata (Hortobagy, Hungary)  Esther Westerveld
 Sep 28, 2003 06:14 PDT 

SÁRGARÉPÁS KÁPOSZTASALÁTA (CABBAGE AND CARROT SALAD)

500 g (1 lb 2 oz) white cabbage
1 medium onion
100 g (4 oz) carrots
1 level tsp ground caraway seed
1 cube of sugar
2 - 3 tbsp vinegar
2 - 3 tbsp salad oil
salt

Remove the outer leaves of the cabbage, cut out the stalk, and shred. Take
600 ml (1 pt) of water, add the cube of sugar, the ground caraway seed, and
salt and vinegar to taste. Stir well, bring to the boil and simmer for 5
minutes. Meanwhile, clean the carrots and slice with the aid of a
cucumber-slicer. Cut the onion into rings, and add both to the shredded
cabbage. Pour the boiling hot dressing over the top and mix lightly
together. Leave to cool, and keep in the refrigerator until you are ready to
serve. Then drain off the liquid, sprinkle a small amount of salad oil over
the top, and serve decorated with chopped parsley and slices of tomato.

Serves 4.

country : Hungary
course : salad

source : The Hortobágy Region / Zoltán Halász
	
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