Serves 4-6 Prep 10 min Cook 15 min Ready 25 min
Ingredients
1 whole cabbage
1 cup of pickled red onions
2 medium size potatoes
1 large carrot
1 cup of peas
salt + pepper
¼ cup of olive oil
Prep
1. In a deep pot, boil water with a pinch of salt. Chop cabagge into thin pieces and add into boiling water. Mix and let cook for about 2 mins. Place in separate bowl and let cool.
2. Peel, chop into small cubes and boil all remaining vegetables in salted water until fork tender. Strain & let cool.
3. In a deep bowl, combine a ¼ cup of olive oil, picked onions pepper and mix. Add the cabbage first, then the rest of the vegetables.
4. Let sit in fridge for a few hours before serving.