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Weisskohl Salat: Food My Momma Usta Make

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In the summer (in fact, pretty much all year round), a day wouldn’t pass in which my mother didn’t make salad. For the most part, they’d be leafy green salads, but Weisskohl Salat (white cabbage salad) is a nice crunchy alternative to the usual greens.


 


Weisskohl Salat


One small head white cabbage, finely chopped


One red onion, minced


2 tablespoons vinegar*


3 tablespoons olive oil


Salt (to taste)


Sugar (to taste)


Sour cream (to taste), optional


 


Directions


It’s really very simple: toss all ingredients and refrigerate overnight. The next day, taste the salad and adjust according to your liking. You may want to add a bit more vinegar or sour cream … whatever you like.


And by the way, my mom never measures anything … it’s all to taste, so use the ingredient quantities as a guideline, not a hard and fast rule.


*The real secret to Weisskohl Salat is the vinegar. My mom prefers Kühne Salata vinegar or Hengstenberg vinegar—available at many import groceries. The ingredients are: spirit vinegar, wine vinegar, and natural flavors.


To contribute to this column, just post an article using “Food My Momma Usta Make,” as the opening of your recipe title.



Photo courtesy of Juan Rguez


 


 


 


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