Young cabbage salad: A tangy twist to a classic side dish

If something as simple as cabbage slaw with young cabbage interests your mother-in-law, know something is happening. It took her over 30 minutes to guess the ingredients of the composition. I didn't have to share the recipe because it's a simple combination.

You already know the ingredients of this slaw well, and it has undoubtedly appeared in your kitchen more than once. This iconic combination, however, needed a bit of a boost. Not wanting to fall into a culinary routine, I added one more vegetable to the classic slaw with young cabbage, apple, and carrot, which appears all too rarely in our dishes. And I'm talking about leek. I used a piece of the white part, but during the leek season, when its leaves are tender, it's worth using them to add to the slaw.

I often serve this young cabbage slaw with main dishes, e.g., roasts, meatloaf, or pork chops. It's also usually combined with potatoes and fried eggs. This slaw has such a fantastic taste that serving it with anything else seems a sin.

Ingredients:

                  
• Half a head of young cabbage
• Half an apple
• 1 carrot
• A piece of the white part of a leek
• 1 bunch of dill
• 30 millilitres (2 tablespoons) of sour cream
• 20 millilitres (1 tablespoon) of plain yogurt
• 20 millilitres (1 tablespoon) of mustard
• Lemon juice
• Salt and pepper

Preparation:

1. Slice the leek into fine half-rings. You can blanch it beforehand, but it will lose its boldness.
2. Mix the sour cream with the yogurt and mustard, add lemon juice and salt and pepper.
3. Finely chop the cabbage, and grate the carrot and apple on a coarse grater.
4. Place all the ingredients in a large bowl, adding chopped dill. Mix everything thoroughly and set aside in the refrigerator.