Beetroot and cabbage salad
Votes: 6
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Grated fresh beets and finely shredded red cabbage are tossed in a hot, sweet and sour vinaigrette with caraway seeds – quick, tasty, and healthy. The perfect complement to any meat dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g beets, peeled
- 1/4 small red cabbage, finely shredded (about 2 cups)
- 1 teaspoon of cumin
- 2 tbsp. l. olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon sugar
- 2 tbsp chives, cut into 1 cm pieces.
We recommend
Recipes with similar ingredients: beet, red cabbage, wine vinegar, caraway
Cooking the dish according to the recipe:
- Grate the beets coarsely into a large bowl. Add the cabbage and set aside.
- In a small skillet over medium heat, heat the cumin seeds, stirring until fragrant, 1-2 minutes. Add the olive oil, vinegar, and sugar and stir until the sugar dissolves.
- Drizzle the dressing over the beet salad. Season with salt and pepper to taste. Sprinkle with chives.
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