Recipe for Long Beach Red Cabbage Salad, iceberg lettuce, red onion and blue cheese. Share with friends: 
Dish photography: Kat Toych Time: 50 min. Difficulty: easy Portions: 6 – 8 The recipes use measuring containers with a volume of: one glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 heads of iceberg lettuce, cut the base, cut the leaves into small squares 2.5 – 3 cm.
- 1/2 head red onion, chop finely
- 1/2 head red cabbage, chop
- 1 tsp finely ground sea salt
- 1 tbsp. l ground black pepper and still as needed
- 2 tbsp. l olive oil
- 1 tbsp. red wine vinegar
- 2 tbsp. l chopped garlic (from about 6 cloves)
- 1 tbsp. ready-made salad dressing Marie with milk sauce and sliced blue cheese
Recipes with similar ingredients: iceberg salad, red onion, red cabbage, black pepper, wine vinegar, garlic, blue cheese, milk sauce
Recipe preparation:
- In a skillet, heat olive oil to medium temperature. Pour red onion and garlic, fry without finishing onion until brown, for 2 minutes. Add redhead cabbage, sea salt, black pepper and wine vinegar, and carefully mix, cook until cabbage is soft, 3 – 5 minutes. Shift to bowl, and allow to cool to room temperature, then cover and refrigerate for 30 minutes. At the end of time, cabbage squeeze a little from excess fat and fluid, if desired.
- In a large salad bowl, mix red cabbage with a glass of finished dressing with pieces of blue cheese. Add Iceberg lettuce, mix lightly. Season with freshly ground pepper over taste; serve immediately.
