Home Romanian CookingFasting Recipes Simple White Cabbage Salad
bowl with white cabbage

 

My favorite cabbage salad: only a few ingredients and so easy to make, this white cabbage salad is the perfect side dish for almost any kind of meal.

 

CABBAGE SALAD

This simple Romanian white cabbage salad is one of the best salad side dishes you can imagine. I think it has been my favorite salad all through my childhood and youth and I still love it dearly.

I make it often because I think it fits just about anything and I variate it slightly sometimes adding more ingredients if I feel like having something a bit different.

I chose to post it now because I think it fits this Gypsy Recipe series very well, you could have it as a side dish for every single Gypsy dish I’ve posted, either the Pork, Rice and Cabbage Stew (yeah, I know double cabbage, but it still fits), the Pork Burgers, the Skillet Chicken in Garlic and Roasted Pepper Sauce, the Gypsy Potatoes with Vegetable Sauce or the Gypsy Pork Chops.

So, no matter what you choose to cook, be sure that this white cabbage salad will be a very suitable side dish.

I strongly recommend you trying this salad at least once, I think it is quite different from the American Coleslaw or the German Sour Cream Salad, all of them absolutely great (I actually love any kind of cabbage salad), but quite different.

 

cabbage salad Simple White Cabbage Salad

 

INGREDIENTS FOR WHITE CABBAGE SALAD

White cabbage:

  • White cabbage is actually pale green, especially on the outside, turning even paler on the inside. It has dense-leaved heads, which are generally pretty large, it is crip and sweet. It is the kind of cabbage I use most of the times, the cabbage I need when making Romanian cabbage rolls, cabbage noodles or fried cabbage with bacon.

Oil:

  • This is my grandmother’s white cabbage salad recipe, the way she always made it. My only change is to use less oil, only about 2-3 tablespoons, while she would just pour the oil from the bottle until she felt it was right.
  • You can add more oil than I do if you wish, just taste and decide for yourself. Do not use olive oil though, that will not fit a Romanian cabbage salad at all, olive oil was never used much in Romania, I don’t think my grandmother has ever even tasted it.
  • For a genuine taste use a mild sunflower oil or another rather neutral tasting vegetable oil.
  • When buying sunflower oil in Germany I usually go for an organic brand, which has quite a dominant sunflower seed taste. However, for this particular white cabbage salad, I prefer the cheaper and milder sunflower oil variety.

 

HOW TO MAKE WHITE CABBAGE SALAD

I think what makes this white cabbage salad different from other cabbage salads is its consistency. It is softer than the usual crisp cabbage salad due to the kneading of the cabbage. That might seem strange to you, but it is really not hard to do it and the result is really well worth it.

  • After slicing the cabbage as finely as you can, sprinkle it with the salt and leave it for about half an hour (sometimes I leave it even a bit longer, it’s OK).
  • Knead the salad shortly, then start taking handfuls from the salted cabbage and squeeze them as well as you can. That will help release the extra moisture and make the salad really really tender and somehow comforting, an unusual word to use when talking about a salad.
  • Mix the kneaded cabbage salad with the dressing ingredients and stir well. Add the parsley.
  • The white cabbage salad can be eaten immediately, but it only improves if left alone for at least a few hours. It is delicious during the next couple of days as well.

 

cabbage salad coleslaw Simple White Cabbage Salad

 

HOW TO SERVE CABBAGE SALAD

Cabbage salad with boiled potatoes:

  • Like I’ve mentioned above this Romanian white cabbage salad used to be my favorite salad when I was young and I remember that my preferred way of eating it was as a meal with plain boiled potatoes.
  • My grandma would just boil some potatoes in their skin and we would have those with cabbage salad, which was always slightly sour due to the vinegar, a bit salty and rather oily. She was always very generous with the oil (I am not that generous nowadays), which gave the cabbage that glistening look…
  • I would crush the potatoes with the fork, pile lots of white cabbage salad on top and enjoy! Delicious!

Cabbage salad as side dish:

  • The cabbage salad makes a super side dish for any of the dishes mentioned above, any meat dish you can think of, perfect for pork but also suitable for chicken or turkey.
  • You can serve it with Hungarian beef goulash or pork goulash or with any kind of grilled meats, like pork kebabs or sausages.
  • The white cabbage salad can be easily brought to any potluck party.

What to do with cabbage salad leftovers?

  • Cabbage salad keeps well in the fridge, you can eat it for at least 2-3 in a row.
  • You can use some leftovers to make sandwiches, like the Japanese katsu sando or a vegetarian sandwich with pan fried tofu and cabbage salad.
  • Cook some pasta, drain it well, mix it with the leftover cabbage salad. Melt some butter in a large skillet and fry the noodle cabbage mixture. Adjust the taste and serve.
  • Cook some potatoes, slice them and fry them in a little butter together with the cabbage salad leftovers. Adjust the taste with salt and pepper and be generous with the fresh parsley.

 

cabbage salad parsley Simple White Cabbage Salad

 

OTHER CABBAGE SALAD RECIPES:

Ramen Noodle Napa Cabbage Salad – the best ever noodle cabbage salad!

German Cabbage Salad – a typical German salad for any occasion.

 

cabbage salad romanian 200x200 Simple White Cabbage Salad

Simple White Cabbage Salad- Romanian Recipe

Yield: 4
Prep Time: 20 minutes
Total Time: 20 minutes

My favorite cabbage salad: only a few ingredients and so easy to make, this white cabbage salad is the perfect side dish for almost any kind of meal.

Ingredients

  • 500 g/ 1.1 lbs white cabbage
  • ½ teaspoon fine sea salt
  • 2 tablespoons vegetable oil or more to taste (preferably a mild tasting sunflower oil)
  • 2 tablespoons white wine vinegar
  • freshly ground black pepper
  • 1 small bunch of parsley

Instructions

Slice the white cabbage as finely as possible. Give it to a bowl, mix it well with the salt and leave for half an hour.

Knead the cabbage shortly with your hand, give it to a colander and wipe the bowl clean to remove the moisture and extra salt.

Take handfuls of the cabbage and squeeze them in your hand to release the extra moisture. Give the cabbage back to the bowl.

Add the oil and the vinegar and some freshly ground black pepper. Stir well, until the cabbage salad starts to glisten. Taste and adjust (if necessary) with more salt, pepper, vinegar and oil. It should taste rather sour and salty. Sprinkle with the chopped parsley.

It will keep well for several days in the fridge. Covered, of course.

Nutrition Information:
Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving:Calories: 92 Total Fat: 7g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 275mg Carbohydrates: 7g Fiber: 2g Sugar: 4g Protein: 2g
Nutritional information is not always accurate.

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12 comments

Chris Scheuer 12/10/2017 - 11:59

I know I would love this salad and probably eat my weight in it. But it sounds pretty healthy so that might even be legal!

Reply
Anca 12/10/2017 - 12:49

It’s been a while since I had this salad. I don’t find the right type of cabbage here for it. As you, I don’t add as much oil like my relatives did.

Reply
Adina 13/10/2017 - 17:13

Yes, oil is very much loved in Romania, isn’t it? My mother once told me she needs 6 liters of oil a month. I am not sure I use so much in an year, unless I bake lots of cakes using oil instead of butter and she never baked with oil…

Reply
Jutta Holden 12/10/2017 - 13:50

Thanks so much for recipe!
Looks fantastic! Going to try this tonight!

Reply
Evi @ greenevi 20/10/2017 - 10:38

This really is one of the best side dishes ever! I love cabbage so much and these kind of simple salads are my favourite thing to make of it 😉

Reply
Patricia Rojas 17/06/2018 - 21:31

I love the Romanian cabbage salad. It takes me back to a summer in the mountains

Reply
Adina 18/06/2018 - 10:01

I am glad you liked it, Patricia. It is one of our favorite summer salads as well. 🙂

Reply
Kylie Wilding 26/08/2018 - 08:29

We have just come back from our first holiday out in Romania, and this salad was one of our favourite dishes. Had a bowl with almost every meal. Delish. I shall be making this at home.
My husband hates cabbage, but he loved this. xXx

Reply
Adina 26/08/2018 - 08:57

Hi Kylie. I hope you enjoyed Romania and that you like the salad, it is a standard recipe in my country. ☺

Reply
Sabrina 07/10/2018 - 09:49

This wonderful cabbage salad recipe makes me wonder. This is really appreciable article. I am going to try this one. Thanks a lot. happy blogging.

Reply
Kathleen 31/08/2019 - 10:53

Sounds terrific my Swedish heritage loves cabbage I intend to make it for father’s day lunch to go with meats pasta and couscous Thank you

Reply
Adina 31/08/2019 - 11:21

I hope you will all like it. 🙂

Reply

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