[Sca-cooks] Transylvanian Cabbage Salads

[Julia Szent-Gyorgyi]

> (494) Raw cabbage salad.
> Slice it into little pieces, add some vinegar and tree oil, then some black pepper and sugar. The Italians do it like this.

> (495) Cabbage salad.
> We Hungarians do it like so. We slice the raw cabbage into little pieces, add salt, then wash it from the salt twice or thrice, then wash it in wine. Then we add vinegar, tree oil and slice some onions – we do it like this.

Nothing substantially different to add; I'm just being... pedantic? Something.

Raw cabbage salad.
They cut the raw cabbage small, pour vinegar, olive oil on it, he
peppers it and sugars it. The Italian nation does it this way [lit.
"lives with it so"].

Salad cabbage.
We Hungarians do it this way. We cut the raw cabbage very finely, rub
that in salt, wash it out of the salt in water two or three times,
then in wine once. Then we put vinegar, olive oil, cut yellow onions
under it. -- We do it thus.

(Yes, it says "tree oil", but it also says "cane-honey".)

The trick to pre-salted vegetables for salad is to use just enough
salt. You want enough to draw out the moisture, but not so much that
the result is salty salad despite rinsing. The process is most
familiar from cucumber salad.

Julia
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