Cabbage Salad
| Cut or grate a white cabbage into small pieces. |  |
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Put the cabbage and two diced onions, one cup of sugar, two tablespoons of pepper and one tablespoon of salt in a big bowl. |
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Add one cup of vegetable oil, two cups of aromatic vinegar and three cups of fizzy water and mix. Cover the bowl with a plate slightly smaller than the bowl and weight it down with some cans so that the cabbage is below the surface. Marinade for at least 24 hours. Drain before serving. Can be stored in closed containers in the fridge. |
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