Cooking description:
As I found out later, in Hungary the salad is called differently, but no one knows the translation, so they decided to name it that way. The recipe is very simple, and the products are affordable and inexpensive. The salad does not need to be insisted, but it is better to serve it immediately, otherwise the cabbage will let out the juice and there will be a lot of liquid in the plate.
Appointment: For lunch / For dinner / In a hurry
Main Ingredient: Meat / Vegetables / Cabbage / Corn / Offal / Peking Cabbage / Sausage / Canned Corn
Dish: Salads
Cuisine geography: European
Ingredients:
- Chinese cabbage - 1 Piece
- Salad - 4 Pieces
- Bulgarian pepper - 1/2 Piece
- Sausage - 200 Grams
- Garlic - 2 Cloves
- Canned Corn - 230 Grams
- Yogurt - To taste
- Egg - 2 Pieces
Servings: 3-4
How to make "Hungarian salad"
1. Rinse Peking cabbage thoroughly under running water, then shake it off and cut it thinly. My salad leaves and chop finely, like cabbage.
2. Cut the bell pepper into 2 parts and clean the seeds, use only one half, cut it into thin slices.
3. I cut the sausage (you can also use the ham) in the same slices as the pepper.
4. In a bowl I mix all the chopped ingredients, squeeze the garlic through a press, add canned corn and season everything with yogurt, mix. Serve with boiled quail eggs. Enjoy your meal!