Salads
Bosnian Cabbage Salad
Ingredients
- - 600 g (1.3 lb) white cabbage, finely shredded
- - 1 tsp salt
- - 2 tbsp (30 ml) sunflower oil
- - 2 tbsp white wine vinegar
- - 1 tsp sugar
- - Pinch of black pepper
Method
- Shred the cabbage very finely and place in a large bowl.
- Sprinkle with the salt and massage well with your hands for 2-3 minutes until it softens and releases
- liquid.
- Drain off the excess liquid.
- Whisk together oil, vinegar, sugar and pepper.
- Pour dressing over the cabbage and toss well.
- Rest for at least 15 minutes before serving to let the flavours meld.
Introduction:
This tangy shredded cabbage salad is a staple accompaniment to nevapi and grilled meats throughout
Bosnia, valued for its crunch and acidity that balance rich grilled dishes. Families often keep a batch
dressed and ready in the fridge through the week.
Cultural Background:
This tangy shredded cabbage salad is a staple accompaniment to nevapi and grilled meats throughout Bosnia, valued for its crunch and acidity that balance rich grilled dishes. Families often keep a batch dressed and ready in the fridge through the week.
Tips:
Massaging the salted cabbage is key to achieving the classic tender-crisp texture. Letting it rest improves flavour — this salad tastes even better after an hour.
Variations:
Add grated carrot for colour and sweetness. Stir in a pinch of dried chilli flakes for a spicy version.
Vegetarian/Vegan:
Fully vegan as written.
Storage:
Keeps refrigerated in a sealed container for up to 4 days.
Reheating:
Not applicable; served cold.
Nutrition:
Approx. 70 kcal, 1 g protein, 8 g carbohydrate, 4 g fat per serving.
FAQs:
Q: Why do you salt the cabbage first?
A: Salting draws out excess water, resulting in a crisper texture and better dressing absorption.
Q: Can this be made in advance?
A: Yes, it keeps well and actually improves in flavour over a day or two in the fridge.
Q: What dishes does this pair with?
A: It’s the classic side for nevapi, grilled meats and Bosnian pot stew.