Red Cabbage Tarator Recipe
Red cabbage is one of the vegetables that are recommended to be consumed abundantly in winter due to the vitamins and high antioxidant properties it contains. If you want to have a different salad or appetizer on your table, this healthy and simple recipe should definitely be on your table with its striking color and different taste. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 5 min.
🕐 Cooking: 10 min.
| Red Cabbage (Small-sized) | 1 | Qty | ||
| Yogurt (Filtration) | 1 | Cup | ||
| Mayonnaise | 1 | Tbsp | ||
| Garlic | 2 | Clove | ||
| Olive Oil | 2 | Tbsp | ||
| Walnut (Chopped Coarse) | 2 | Half Cup | ||
| Grape Vinegar | 1/2 | Half Cup | ||
| Salt | 2 | Tsp |
Instructions:
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As a preliminary preparation, divide the red cabbage in the middle and remove the hard root parts in the belly part.
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Rub the finely chopped cabbage with 2 spoons of rock salt and leave it in water with 2 spoons of vinegar for 10 minutes.
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Add olive oil to a deep pan and sauté the crushed garlic and 1 tea glass of coarsely chopped walnuts for 5 minutes.
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Transfer the cabbage that you have removed from the water, rinsed and drained to the pan, sauté for 5-6 minutes (without overcooking) and leave to cool.
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For the sauce, whisk the strained yogurt, mayonnaise and remaining olive oil in a bowl until homogenized.
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Mix all the ingredients together, cover it and let it rest in the refrigerator for 1 hour.
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Serve the tarator on the serving plate cold, garnished with chili peppers, fresh parsley leaves and remaining walnut pieces. Bon Appetit!
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Note: You can serve this tarator as a salad, or as a side dish with cold meats (smoked salmon, cold cuts, beef cold cuts, etc.) or as a sandwich.
Appetizer
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