Recipe for: Sorrel and young cabbage with pickled rhubarb and dill - photo 1
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Recipe for: Sorrel and young cabbage with pickled rhubarb and dill

Pikantne Salads Fusion cuisine 45 min Medium 6 wyświetleń ~41.49 PLN - (0)
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Description

A modern, spring salad that combines the classic, tangy flavor of sorrel with the tenderness of young cabbage and the fresh aroma of dill. Pickled rhubarb introduces a sweet-sour contrast and juicy texture, while crunchy asparagus adds elegance and a seasonal touch. This dish is inspired by the Polish tradition of eating sorrel, reimagined in a fusion style — it works well as a light appetizer, a side to roasted poultry, or as a standalone spring starter. The visual contrast of the green leaves and pink strips of rhubarb creates an attractive composition on the plate.

Ingredients Used

Ingredients (16)

Servings:
4
  • Sorrel 80 g
  • Young cabbage 0.3 szt. (~400 g)
  • Rhubarb 200 g
  • Asparagus 200 g
  • Onion 1 szt. (~150 g)
  • Natural yogurt 150 g
  • Rapeseed oil 30 g
  • Apple cider vinegar 75 ml
  • Sugar 40 g
  • Mustard 15 g
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Butter 15 g
  • Honey 15 ml
💰 Szacowany koszt dania: ~41.49 PLN (10.37 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinated rhubarb

1

Wash the rhubarb under running water and dry it. Trim the woody ends, then cut the stalks at an angle into 0.5–1 cm slices (this will create short pieces).

Ingredients: Rhubarb
Use a sharp kitchen knife and a cutting board. If the rhubarb is very fibrous, peel the thin outer layer.
2

In a small saucepan, combine apple cider vinegar, sugar, and (optional) honey. Heat over medium heat, stirring until the sugar dissolves (about 2–3 minutes). Do not bring to a boil; the sauce should be warm and clear.

Ingredients: Apple cider vinegar, Sugar, Honey
Use a small stainless steel saucepan and a wooden spoon. If you are using honey, add it at the same time as the sugar.
3

Place the chopped rhubarb in a bowl and pour hot (but not boiling) marinade over it. Set aside for at least 15–20 minutes – the rhubarb will soften and the skin will become glossy. You can pour the marinade back over the rhubarb before serving.

Ingredients: Rhubarb, Apple cider vinegar, Sugar, Honey
Use a glass or ceramic bowl. After 15 minutes, try a piece: it should be soft but not falling apart.

Vegetables and leaves

4

Prepare the cabbage: remove the outer, tougher leaves, cut the head into quarters, remove the hard core, and finely shred (strips about 3–5 mm wide). Immediately rinse the shredded cabbage under cold water and drain well.

Ingredients: Young cabbage
Use a large cutting board and a sharp knife or mandoline to thinly slice. You can use a salad spinner to dry the leaves.
5

Trim the asparagus at the base: break them by hand at the natural breaking point (the tough part will break off on its own). Cut the stalks into pieces 3–4 cm long. You can leave the short shoots or tips whole for decoration.

Ingredients: Asparagus
Use your hand to assess the breaking point — it's the quickest way. Peel the lower, fibrous part of thick asparagus with a peeler beforehand.
6

Heat a skillet over medium heat. Add canola oil and if using, butter. Toss in the chopped onion and sauté for 3–4 minutes until it becomes translucent. Add the asparagus and sauté for another 3–4 minutes until they are tender-crisp. At the end, add a pinch of salt and a pinch of pepper.

Ingredients: Rapeseed oil, Butter, Onion, Asparagus, Salt, Black pepper
Use a pan with a diameter of 26–28 cm. Fry over medium heat, stirring with a wooden spatula; the asparagus should change to a vibrant green color and remain crisp.

Dressing

7

In a bowl, combine natural yogurt, mustard, pressed garlic, and 2 tablespoons of rapeseed oil (30 g = 2 tablespoons). Season with 1 pinch of salt and 1 pinch of pepper. Vigorously mix with a fork or whisk until the dressing is creamy and smooth.

Ingredients: Natural yogurt, Mustard, Garlic, Rapeseed oil, Salt, Black pepper
Use a small bowl and a whisk or fork. Taste the dressing and adjust with apple cider vinegar (5–10 ml at a time) if you want more acidity.

Assembly

8

In a large bowl, combine the chopped young cabbage, sorrel (whole or torn into smaller pieces), cooled asparagus with onion, and drained pickled rhubarb (remove with a slotted spoon). Drizzle everything with the prepared dressing and gently mix with a spatula to avoid crushing the rhubarb pieces.

Ingredients: Young cabbage, sorrel, Asparagus, Rhubarb, Natural yogurt, Mustard
Use a large, wide bowl or a flat platter to easily and gently mix the ingredients. Stir 6–8 times until the dressing coats most of the leaves, but do not overwork them.

Decoration and serving

9

Sprinkle the salad with freshly chopped dill. Taste and season with salt and freshly ground pepper if needed. Serve immediately to keep the asparagus crunchy and the rhubarb juicy.

Ingredients: Dill, Salt, Black pepper
Use kitchen scissors or a sharp knife to chop the dill just before serving; this will preserve its aroma. Additionally, you can add a bit of lemon zest for freshness.

Fun Fact

💡

Sorrel was popular in Polish rural cuisine as a spring addition to soups and salads — its tangy profile refreshes heavier dishes wonderfully. The combination with sweet and sour rhubarb is a modern twist that blends tradition and seasonal ingredients.

Best for

wiosenne przyjęcie lekka przystawka do obiadu piknik sezonowy

Tips

🍽️ Serving

Serve immediately after preparation, preferably on a flat plate or platter, to maintain the color contrast. It pairs well with roasted duck breast, garlic butter croutons, or as a standalone light appetizer. You can add a thinly sliced half egg for a heartier version.

🥡 Storage

It is best to consume the salad immediately. Store the pickled rhubarb separately in an airtight container in the refrigerator for up to 48 hours. The prepared salad with dressing can be stored in the refrigerator for up to 12 hours — however, the asparagus will lose its crunch, and the sorrel will wilt. Reheating is not recommended.

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