Summary

Ingredients

• 500 g white cabbae
• salt
• 2 onions)
• 50 g fat
• 1 tablespoon tomato paste
• 1 tablespoon vinegar
• pepper
• 1 pinch (s) sugar
• vinegar
• salt and pepper
• 500 g potato (s)
• 1 onion (s)
• 50 g fat

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Instructions

1. Coleslaw:
2. Slice the cabbage, knead with a little salt and let stand. In a saucepan, sauté the onions light yellow in fat, add the tomato paste and vinegar and bring to the boil briefly. Add the prepared cabbage, pepper and sugar to the onions, stir and steam. Pour on some liquid and, stirring occasionally, steam the herb for about 20 - 30 minutes. The herb should still be crisp, not mushy and have a reddish color.
3. Potato salad:
4. Cut the boiled potatoes into slices. As for the coleslaw, sauté the onion in fat, with vinegar, pepper and salt, add the potatoes and steam briefly, do not fry.
5. Mix both salads together.
6. Note: The two salads can also be served separately.
7. Cabbage and potato salad with roast rice pudding and steamed apples was a wedding dinner.