Sliced red cabbage only slightly is fried on a grill so that its edges are browned, and most remained juicy and crispy. This will add more flavor to the salad and summer haze aroma. Chunks of cabbage pre-sprinkled a little sugar to form on their surface light carmelized crust. Then they are chopped and mixed with dressing from orange juice, mustard and olive An oil that fills vegetables with vibrant, contrasting flavors. An excellent side dish and picnic snack. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 medium head of red cabbage, cut into 8 slices (Do not cut out the core so that each lobule does not fall apart)
- 2 tbsp. l rapeseed or vegetable oil
- 1 tbsp. l Sahara
- 2 tsp orange zest + 2 tbsp. l orange juice
- 2 tsp Dijon mustard
- 1/3 Art. olive oil
- 0.5 tbsp. chopped parsley
- 2 chopped green onions
Recipes with similar ingredients: red cabbage
Recipe preparation:
- Preheat the grill to moderate heat. Put slices of cabbage on baking sheet and sprinkle on both sides with vegetable oil. Sprinkle sugar, salt, pepper, mix. Grill cabbage until the edges begin to fade, but the rest should remain crispy, 3-4 minutes on each side. Remove from the grill and give cool slightly.
- In the meantime, prepare a vinaigrette dressing. In a medium bowl size mix orange zest and juice, mustard, olive oil and beat until the consistency of the emulsion. Salt and pepper to taste. Chop the fried cabbage, discard the core, and add to the bowl with dressing. Sprinkle with parsley, chives and mix.
