Salad of pointed cabbage with mushrooms recipe

Salad of Pointed Cabbage with Mushrooms recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

This recipe for a salad of pointed cabbage with mushrooms is a delightful and refreshing dish that combines the crunchiness of cabbage with the earthy flavors of mushrooms. The cabbage is thinly sliced and mixed with saut�ed mushrooms, creating a perfect balance of textures. A simple vinaigrette dressing enhances the natural flavors of the vegetables, making this salad a healthy and flavorful addition to any meal.

Keywords: salad, pointed cabbage, mushrooms, vinaigrette dressing, healthy.

salad of pointed cabbage with mushrooms recipe details

Salad of pointed cabbage with mushrooms recipe, recipe Rating: 4.7
Number of votes:120 

Ingredients

1 ½ kg	pointed cabbage
600 g	mushrooms
12 slice(s)	white bread
3 clove(s)	garlic
150 g	butter
	salt and pepper
100 ml	cider vinegar
150 ml	oil

Instructions

Wash and clean the pointed cabbage, then finely slice in stripes. Slice the mushrooms.

Cut the white bread in cubes and finely dice the garlic cloves. Heat the butter and sauté the garlic and the bread cubes until golden brown.

Cook the pointed cabbage in boiling salted water fro 15 minutes, then drain. Reserve 200 ml of the liquid.

Season the cabbage with salt and pepper and mix together with the vinegar, oil and the still warm cooking liquid of the cabbage.

Sear the mushrooms quickly in very hot oil, season with salt and pepper and fold the mushrooms in the still lukewarm salad. Serve immediately, sprinkled with the croûtons.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 25 min
Grade of difficulty:
easy
Calories per portion:
n/a