Romanian White Cabbage Salad – Salatǎ de Varzǎ

(Last Updated On: September 18, 2019)

Traditional Romanian cuisine is particularly known for its meaty dishes. Roasted pork knuckle, a variety of sausages, cabbages stuffed with pork, or savory meatballs (chiftale) are on the top of the menu. 

Alongside such dishes are often very simple salads, which are meant to offset the heavy entrées. Romanian White Cabbage Salad (Salatǎ de Varzǎ) is a good example of a simple Romanian recipe that is light, refreshing and a perfect accompaniment for grilled or roasted meats.

Coleslaw dishes I am used to are often laden down with mayonnaise. Romanian White Cabbage Salad is simply dressed with sunflower oil, white wine vinegar and lemon juice. 

Romanian White Cabbage Salad

 

It is important to use only fresh herbs in this salad. The added aroma and flavor they add are important to the freshness and aroma of the salad.

The other difference in this slaw recipe is that the cabbage is actually squeezed to remove some water and create a softer texture. 

Here are some additional Eastern European dishes that you might enjoy!

Add the recipe to your collection on Pinterest or bookmark it for later!

White Cabbage Salad with Dill

 

Romanian White Cabbage Salad

Romanian White Cabbage Salad

Romanian White Cabbage Salad - Salatǎ de Varzǎ is a light refreshing coleslaw recipe dressed simply in a light dressing and seasoned with fresh herbs. A nice alternative to traditional coleslaw.

Ingredients

  • 1 medium head of white cabbage (or 2 lbs/1 kg shredded cabbage)
  • 1 1/2 teaspoons (7g) salt
  • 4 tablespoons (56g) sunflower or other vegetable oil
  • 3 tablespoons (42g) white wine or apple cider vinegar
  • 1 tablespoon (14g) fresh lemon juice (optional)
  • 1 small bunch of parsley, dill or thyme
  • black pepper to taste

Instructions

Cut the cabbage into quarters and remove the stalk

Wash each quarter of the cabbage

Shred the cabbage leaves by slicing the quarters head into very thin sections.

Add the shredded cabbage to a bowl and toss with the salt.

Set aside for 30 minutes.

Squeeze the shredded cabbage, either using your hands or a dish towel.

Discard the water that is released.

Wash and dice the fresh herbs and them to the cabbage.

Whisk together the oil, vinegar and lemon juice.

Grate fresh pepper over the salad.

Toss the salad with the dressing.

Nutrition Information

Yield

6

Serving Size

1

Amount Per ServingCalories 31 Total Fat 2g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 2g Cholesterol 0mg Sodium 531mg Carbohydrates 1g Fiber 0g Sugar 1g Protein 0g
The nutritional data is an estimate only. Values can change based on the actual ingredients used to make the recipe.

 

 

Some of the links on this article are affiliate links, which means that if you click on them and make a purchase, we receive a small referral fee. If you find the links useful and do make a purchase, thanks so much for your support!

Leave a Comment