Remember the shchi? I only used half a cabbage to make that soup so I hauled the other half from NY back to Boston… and then it sat in my fridge for 3 weeks until I finally had the time to do something with it! Yup…
This 3 week break was certainly not for lack of imagination as to what to do with it. I love cabbage! The first dish that came to mind, though, was my mom’s red cabbage salad – it gets it’s gorgeous red pink hue from the beets (my other favorite ingredient).
I hear over and over the stereotype that Russian recipes are super heavy. While we love our meat and potatoes… and sour cream, oh yes, sour cream – there are plenty of fresh dishes made with simple ingredients. Like this red cabbage salad. The cabbage, beets and carrots are all shredded and finished with a light vinaigrette which sort of pickles them. It’s a salty/sour combo you don’t want to miss!
Ingredients (makes one large bowl’s worth):
- 1lb cabbage (about 1/4 head)
- 1 carrots (or more, they’re delicious in this!)
- 1 medium beet (or more, again – the more the merrier in my book!)
- 1 large clove of garlic
- 3/4 cups water
- 3T canola oil
- 3T vinegar (my mom hates vinegar so she actually makes it with citric acid – I did the same – 3T water + 1T citric acid mixed in)
- 2t salt
- 2t sugar
Note: After slicing the cabbage I realized that half a head is way too much so I halved all the ingredients (the recipe above reflects this)
1. Shred cabbage, carrots and beets; combine.
2. Add garlic
3. Make your vinaigrette by combining the rest of the ingredients.
Bring to a boil, then remove from stove.
4. Pour over the veggies.
5. Toss to coat all the veggies
You’re done! 
Enjoy!!
Love the crunchy, slightly pickled cabbage. I enjoyed it right away on the side of some chicken, topped a salad with it the next day for lunch… and then just grabbed the bowl above and ate my weight in cabbage that night. Yup, that good. Make it asap and let me know how you like it! 
Are you a cabbage love like I am?
Until you started reading Russian Bites, what did you think of Russian food? Is that view changing?
:
I absolutely LOVE cabbage. My dad used to fry it and it was so good!
I knew nothing about Russian food before reading your blog!
I love cabbage and have been looking for a recipe like this. I am definitely going to try yours!
I recognize this dish… do you recommend canned beets at all?
Hi Julie – I’m personally not a fan of canned beets but I have a feeling they may work here. I do love the crunch of all the raw veggies but if the beets can absorb the dressing/marinade – I think it would still be delicious.
I also love cabbage! I can’t say my view has changed much since I lived there for a while, but your photos and way of explaining make them that much more attractive.
I absolutely love cabbage and this dish looks great! I do a similar cabbage salad, but it’s with red cabbage. I love the idea of making the green cabbage red with the addition of beets. Can’t wait to try it!
[...] This post was mentioned on Twitter by Elina Holbrook, Elina Holbrook. Elina Holbrook said: New blog post: Krasnaya kapusta (red cabbage salad) http://www.russianbites.com/krasnaya-kapusta-red-cabbage-salad [...]
I have to admit I am generally not a cabbage person, but it is slowly growing on me. This looks like a fun way to eat it.
Yum! I LOVE cabbage and all things pickled. I will definitely be making this.
Yep. Sure am a cabbage lover
This is a fancy panced up salad isn’t it, it’d be great with your suggestions of chicken. Thanks 
[...] drumsticks were 4 Points Plus. Oh and in case you’re wondering, the pink stuff is the “red” cabbage salad I blogged about on Russian Bites. The recipe for the sour cream cabbage on the right side of the [...]
I hate cabbage but I loved this!
this sounds really good.. i love pickles and this recipe is on my must try list. thanks for sharing this.
hmm, i think i would like this
maybe i’ll just have to go out and get another 10lb cabbage!