Hungarian cabbage salad - using food processor

I am not a big cook. Definitely not a big baker. However, this summer, the weather was not hot and we had quite a few overcast and rainy days. This encouraged me to stay home, get on with my book writing and new business set up. Between works, it was really nice to get in the kitchen, cook a great vegetable curry, make a big pot of chicken soup or lately, experiment with some healthier desserts like using coconut flour and making raw vegan delicious slices. 

This tendency is rather funny, because my brother back in Hungary is a chef and makes incredible things. His older sister, cooks very, I mean VERY rarely! But this might be changing...especially, since second time I invested into a food processor. First time when I had one, I was working full time, no, rather in one and a half positions. My new food processor did not even get to that stage that I would have experimented with it and learnt how to use it. But now, my eating habits and my lifestyle was much more suitable to have a food processor and create great recipes with it. I am eating much more fresh produce, so slicing, chopping and mixing with it is helping me eating even better. 

When my food processor has arrived, I checked YouTube for videos to see how others use the processor and what it can be done with it. I was very impressed! It was so versatile that I knew, I will be using my food processor a lot!  

I did not make cabbage salad for ages because I could not bother slicing a whole or half cabbage with knife. But the food processor did this in a second! Wow! So next day, I went shopping for cabbage!

One of my first recipe that I made was a simple, raw Hungarian cabbage salad. It is extremely quick, easy to store in the fridge in a container and goes well with any meat dish, rice and potato dish. I remember, on hot summer days I even used to eat it just itself, it was so refreshing!


This cabbage salad is something my family very frequently made and kept in the fridge. 

Ingredients:

1 medium cabbage, shredded

1 teaspoon good quality sea or rock salt

1 cup water

1 tablespoon sugar

2 tablespoon oil (optional, I don't use oil)

2 tablespoon white vinegar

pinch of caraway seeds, celery or cumin seeds (optional, for me without seeds it just does not work!)

Pink Himalayan Rock Salt and black pepper to taste if you like
Directions:

Slice the white or red cabbage finely with a knife or with your magic food processor, using the slicer. Put shredded cabbage in a large bowl, sprinkle with salt and vinegar and let it stand for a few hours or at least for 20 minutes.. When the cabbage softens, squeeze out the juice by hand and place the cabbage into a large bowl. 
In a mug or bowl add the water, vinegar, sugar and a pinch of salt (be careful adding more salt, cabbage can be already salty enough for many after the 20 mins). Mix until sugar is dissolved and pour it on the cabbage in the salad bowl. Sprinkle with caraway seeds and mix the salad well. 
Taste for seasoning, add pepper and oil if you like and cover the bowl or put the salad in a container to let it mature in the fridge for a few hours before tossing again and serving. 

Note:
You can add more or less vinegar, or more sugar, make your dressing tangy or sweet, add garlic to it, go crazy. Perfect salad to go with meat and mashed potatoes.

Cabbage is a cheap, refreshing, nutritious food, very versatile and can be stored well in the fridge so use it and enjoy it!