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.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!