Peel and wash the head red cabbage, cut into quarters, cut the stem and chop very finely with a sharp knife or a shredder. Then add the cabbage in a saucepan, pour over boiling water, cover and let stand for 20-30 minutes, sit in a sieve or colander, then pour cold water, wring out, folded into a salad bowl, add vinegar, salt, put the sugar, stir and let stand for 20 -30 minutes. In the cabbage can add a tablespoon of vegetable oil. Cabbage for this salad can not coddle, and sprinkle with salt and grind his hands up until cabbage is tender and begins to highlight the dark juice, then it must be overcome and pour vinegar, add sugar and stir. A few minutes later to take bright coloring cabbages. This salad is served with meat, game, poultry and fish.
Per 500 g of cabbage – 1 / 4 cup vinegar, 1 / 2 tbsp. spoons of sugar.