Hungarian Coleslaw

Summary

Ingredients

• 500 g white cabbae
• 250 ml water
• 125 ml vinegar
• 3 tablespoon sugar
• 0.5 ½ teaspoon, leveled pepper, freshly ground
• 1 teaspoon salt
• 1 onion (s)
• Parsley, chopped

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Instructions

1. Slice the white cabbage very finely and cut the onion into fine strips. Mix water with vinegar and dissolve the sugar in it (vary vinegar and sugar to taste).
2. Also add salt and pepper to taste and spread over the cabbage and onion. Add the parsley, mix everything well and let it steep for at least a day. Mix frequently.