Easy to prepare, inexpensive, healthy and tasty - red cabbage salad with sausage and peas. I present a step by step recipe with a photo and video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Continuing the topic of healthy and tasty salads, I want to offer another version of a delicious dish - red cabbage salad with sausage and peas. This is a great snack for a late dinner or a quick light snack. It is prepared quickly and simply from improvised products. Of course, red cabbage is not as popular as white cabbage. It has rougher leaves and hands stain when cut. But it is very useful, it contains significantly more beta-carotene and effective antioxidants anthocyanins than the white variety. Thanks to these properties, eating red cabbage can strengthen blood vessels, normalize collagen levels, stabilize blood pressure, and much more.
There are a few tips to keep in mind when preparing red cabbage salads. Since the heads of cabbage are quite dense, the vegetable should be cut very thinly, and then be sure to rub the straws with your hands. This will make the cabbage more pliable and softer. In addition, the salad from this variety of cabbage should be infused for some time. So the vegetable will let more juice, and the salad will become even tastier. It is worth noting that blue cabbage can be caught with a bitter taste. Then it is neutralized by the sweetness of canned corn. Accordingly, on the contrary, juicy sweet cabbage does not need additional sweetness, so it is quite appropriate to add peas. Therefore, depending on which head of cabbage you come across, use corn or peas for the salad.
- Caloric content per 100 g - 75 kcal.
- Servings - 2
- Cooking time - 10 minutes, plus time for boiling and cooling eggs
Ingredients:
- Red cabbage - 150 g
- Eggs - 2 pcs.
- Canned green peas - 150 g
- Vegetable oil - for dressing
- Milk sausage - 100 g
- Salt - 0.5 tsp or to taste
Step by step preparation of red cabbage salad with sausage and peas, recipe with photo:
1. Wash the cabbage and pat dry with a paper towel. Remove the top leaves from the head as they are usually dirty. Cut off the desired piece from the vegetable and chop it thinly into strips.
2. Transfer the cabbage to a salad bowl and season with salt.
3. Remember the cabbage with your hands, so that it starts juice, becomes softer and juicier. To prevent your hands from turning blue, wear disposable gloves or use a potato pusher.
4. Hard boil the eggs. To do this, dip them in cold water, boil and cool in cold water. Then peel and cut into cubes.
5. Cut the sausage into the same cubes as the eggs.
6. In a bowl of cabbage, send eggs with cabbage and put canned green peas. Then fill the food with oil.
7. Stir the salad, you can chill it in the refrigerator for 15-20 minutes and serve.
See also the video recipe on how to make red cabbage salad with peas.
