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INGREDIENTS
- 400 g white cabbage
- 1 handful flat-leaf parsley leaves
- 40 ml vinegar
- 20 g granulated sugar
- 2 tablespoons finely grated horseradish
- 1 tablespoon sunflower oil
- pepper
- salt
MAY BE USEFUL
- Cooking utensils
INSTRUCTIONS
- 1Cut the cabbage into quarters and remove the tough core. Slice the cabbage into strips and gently squeeze it with your hands to partially tenderize it. Finely chop the parsley.
- 2Whisk vinegar, oil, and sugar in a bowl until a smooth dressing forms. Season with salt and pepper, and finally add the parsley. In a bowl, combine the sliced cabbage, horseradish, and dressing. Let it chill and rest in the refrigerator for at least 2 hours. Stir the salad before serving.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef