Chef de haute cuisineMETHOD
Mix salt and sugar, mix with
cabbage, place in pre prepared glass jars.
Add 2 T/sp. sugar to each jar
1/5 fill each jar with vinegar, then fill with water
loosely cover jars and leave for one day.
Close jars and refrigerate for two days before serving
Dressing
Finely chop some dunya leaves, mix with
equal quantities of thick white yogurt and mayonnaise, spice with mixed powered
Colmans mustard to taste.
Squeeze drain cabbage before mixing with a little of the dressing
1 Cabbage
½ cup chopped nasturtium
leaves
4 T/sp. Sugar
2 T/sp. salt
natural vinegar
sugar
Dressing
dunya leaves
thick white yogurt
mayonnaise
Colmans powdered mustard