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.
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!
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- 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
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.
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
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