Fresh Cabbage Salad with Apples and Sour Cream Dressing

This recipe is from “A Year of Russian Feasts” by Catherine Chermeteff Jones.

Russia produced over 4 million tons of cabbage per year, and the Ukraine produces 1.3 million tons. They are 3rd and 7th on the list of top ten producers in the world. It is a hearty vegetable that thrives in the colder climate  and short growing season. It is a tremendous source of  Vitamin C and is easy to preserve as an important nutrient source over an extremely long and harsh winter.

Of course in the brief Russian Summer it is wonderful to savor fresh, raw vegetable as much as possible. And this recipe is so quick, easy and the result so refreshing, it is a natural for a summer party… no hot stove, out of the kitchen in a flash.

Sour cream is another staple of Russian cuisine. Dairy products in general have traditionally been in strong supply in Russian, and as a culture (I’m sorry I couldn’t resist it!) they seem to have a real penchant for fermentation, so a proliferation of “soured” cream makes sense.

8 oz. white cabbage, tough outer leaves and core removed, quartered and very thinly sliced.
1 small apple, peeled and coarsely grated
3 tablespoons sour cream, creme fraiche or mayo
Freshly Ground pepper
Place the Cabbage in a medium Bowl, Add 1/2 tsp salt and mix well by hand, crushing the cabbage to release the juices, about 1 minute. Add the apples, sour cream and salt and pepper to taste and mix well. Adjust the seasoning if necessary and serve immediately.
16-Cabbage Salad IMG_9917