or beshbarmak
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2-3
½ a new cabbage; parsley stalks; 2 tbsp vegetable oil; 1 tsp mustard; 2-3 tbsp beetroot vinegar (or lemon juice); salt; sugar; black pepper
Cabbage salad
Thinly slice the cabbage and squash it slightly with your hands. For the dressing, chop the parsley and grind them with a pestle and mortar with coarse salt and pepper. Add the sugar, oil and vinegar and beat with a fork. Pour the dressing over the cabbage and leave it in the fridge under a press for 1-2 hours. Serve as a side dish with fish or meat.
