Ingredients

How to make it

  • 1. Prep the stuff. Slice, grate and get everything handy.
  • 2. Put the slice or grated cabbage in a large bowl.
  • 3. Sprinkle ½ tsp. salt evenly over the cabbage.
  • 4. Gently massage the cabbage to work in the salt. Cover and let rest 10 minutes.
  • 5. Massage the cabbage again and let rest 5 minutes.
  • 6. Gently squeeze the cabbage and discard the water that has collected in the bowl.
  • 7. Put all of the other veggies, and the olives, in the bowl with the cabbage and gently toss to combine.
  • 8. Combine the sour cream, spring onion tops, oregano, parsley, wine and Worcestershire sauce (if using) and mix well.
  • 9. Pour the sour cream mixture over the salad and gently toss to combine.
  • 10. Taste and adjust seasonings, inc. salt and FG pepper, to taste.
  • 11. Divide into two bowls and serve.
  • I like to put this in the fridge for 15 minutes or so to chill a bit before serving.

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