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26.5.12

FRUITED PURPLE CABBAGE SALAD


This recipe is my own invention extending leftover purple cabbage with dried fruit. The type of dried fruit or the amounts are arbitrary and depends entirely on the state of your pantry. I wrote down what I used the last time, but as I said, take away or add whatever you feel like. There is sufficient seasoning and moisture in the leftover purple cabbage and so there is no need for additional dressing.

1-1/2 cups purple cabbage at room temperature
1 cup chopped dried apricots
1 cup currants
1/2 cup dark raisins
1/2 cup dried mangoes
1/4 cup diced red onions

• Combine ingredients in a medium sized bowl.
• Wrap and set aside on the counter to let the flavours mingle for a couple of hours.
• Serve at room temperature with roasted pork dishes.

2 comments:

  1. What an original way to serve red cabbage! Although I have seen salads with dried fruit... I must try it because apricot has this pleasant tanginess I love!

    ReplyDelete
  2. I am always playing with my food. But this time it paid off. We really enjoyed this dish.

    ReplyDelete

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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