Cabbage salad with vinegar
Description
A simple dish to prepare. My good friend's mother, when setting the table, would often say: "Cabbage, dear cabbage — not shameful to put on the table, and no pity if it's all eaten!" This "folk wisdom" always comes to my mind whenever I serve guests cabbage dishes. Indeed, what could be more accessible, cheaper, and easier than a cabbage salad with vinegar? Yet, placing it on the table is truly not embarrassing—it's so fresh, crisp, and delicious that it disappears first, while the more elaborate dishes are left until the end of the meal. So, remove the outer damaged leaves from the cabbage head. Finely shred the cabbage with a sharp knife. Place it into a large bowl and gently rub it—very gently, as young cabbage leaves don't like rough handling—with a few pinches of salt. Prepare the dressing by mixing vinegar with allspice and vegetable oil. Finely chop dill and add it to the cabbage. Dress the salad, add salt if needed, and mix well. That's it—your cabbage salad with vinegar is ready! It smells of spring freshness and looks very attractive—just see for yourself. Serve chilled.