Recipe for: Young Cabbage Salad with Apple and Sour Cream - photo 1
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Recipe for: Young Cabbage Salad with Apple and Sour Cream

European cuisine Salads Regional Cuisine of Poland 25 min Easy 0 views ~14.87 PLN * - (0)
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Description

Traditional Greater Poland salad made with young cabbage, fresh apple, and sour cream. A light, juicy, and crunchy composition perfect for summer lunches and grilled dishes. Young cabbage provides a delicate texture, the apple adds sweetness and acidity, while the dressing made from sour cream and rapeseed oil ties everything together, highlighted by a subtle aroma of dill and spring onions. The salad is served as a side dish to meat dishes (grilled sausage, pork neck) or as a standalone snack; it tastes great chilled and allows for quick preparation with local, seasonal ingredients.

Ingredients Used

Ingredients (12)

Servings:
4
  • Young cabbage 0.7 pcs (~800 g)
  • Apple 1.7 pcs (~300 g)
  • Sour cream 200 g
  • Rapeseed oil 30 g
  • Apple cider vinegar 30 ml
  • Sugar 10 g
  • Spring onion 0.6 bunch (~30 g)
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 2 pinch (~1 g)
  • Dill 1.5 bunch (~30 g)
  • ✨ Optional
  • Chives 0.3 bunch (~30 g)
  • Sunflower seeds 30 g
💰 Estimated dish cost: ~14.87 PLN (3.72 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of vegetables

1

Wash the young cabbage under running water, removing any damaged outer leaves. Transfer the cabbage to a cutting board and, using a sharp knife, cut the head in half, then into quarters. Remove the tough core (the white part in the center) by holding the knife at an angle and cutting out a cone shape. Place the quarters on the board and finely shred them (0.5–2 mm). If you're not experienced, keep the knife steady and slide thin slices; you can also use a mandoline set to a thin cut.

Ingredients: Young cabbage
Use a sharp, large kitchen knife and a stable cutting board. If the cabbage was large, shred it in smaller batches to achieve an even thickness. If you prefer a less crunchy texture, you can lightly salt the shredded cabbage and massage it with your hands for 1–2 minutes (the mixture should soften and release juice).
2

Wash the apples, cut them in half and remove the cores. Do not peel the apples if the skin is thin — it adds a nice color. Cut each half into thin slices (about 2–3 mm) or into small cubes if you prefer more discreet pieces in the salad.

Ingredients: Apple
Use a sharp knife to cut the apples; to prevent quick oxidation (browning), drizzle them with a bit of lemon juice or mix them immediately with the dressing.
3

Wash the spring onion, trim the root and the white part, and slice both the white and green parts (chives) thinly. Chop the dill very finely: gather it into a bunch and slice it crosswise thinly until it is fluffy.

Ingredients: Spring onion, Dill
Use a knife with a thin blade or kitchen scissors for herbs. If you don't like the strong taste of raw onion, rinse the chopped scallions in cold water in a strainer and drain before adding.

Dressing

4

In a medium bowl, combine sour cream with apple cider vinegar and canola oil. Add sugar, salt, and freshly ground pepper. Whisk the ingredients together with a whisk or fork for about 30–45 seconds, until the dressing is smooth and slightly emulsified (it should have a creamy consistency and a slight shine). Taste and adjust the proportions: if too sour, add a bit of sugar; if too thick, thin it out with a spoonful of water or an additional teaspoon of oil.

Ingredients: sour cream, Apple cider vinegar, Rapeseed oil, Sugar, Salt, Black pepper
Use a small whisk or spoon. The dressing can be prepared in advance and chilled — the flavors will meld. If you want a lighter version, you can mix the cream with natural yogurt (1:1).

Mixing and resting

5

In a large bowl, place the shredded cabbage, add the chopped apple, chopped green onion, and dill. Drizzle with the prepared dressing and gently but thoroughly mix with a large spoon or your hands (if using your hands, wash them first). Stir so that the dressing evenly coats the vegetables. Taste and season with a little salt or pepper if needed.

Ingredients: Young cabbage, Apple, Spring onion, Dill, sour cream, Rapeseed oil, Apple cider vinegar, Sugar, Salt, Black pepper
The best dish is a large salad bowl or a bowl with a capacity of at least 2 liters. Mix gently to avoid breaking the cabbage. Leave the salad at room temperature for 10–20 minutes — this will allow the flavors to meld and the cabbage to soften slightly.

Finishing and serving

6

Before serving, gently mix the salad once more. If using, sprinkle the top with toasted sunflower seeds and/or finely chopped chives. Serve in a salad bowl or portion onto plates as a side dish for grilled dishes or as a light summer salad.

Ingredients: sunflower seeds, Chives
Toasting sunflower seeds: sauté 30 g of seeds in a dry pan over medium heat for 3–4 minutes, stirring until golden — be careful, they can burn quickly. You can also add more dill for decoration.

Fun Fact

💡

Salads made with young cabbage and apple have a long tradition in the Greater Poland cuisine — they combine local, readily available seasonal ingredients that provide freshness and a contrast of flavors in the summer.

Best for

piknik grill letni obiad

Tips

🍽️ Serving

Serve chilled or at room temperature. It pairs wonderfully with grilled sausage, roasted pork neck, or as a light side for fish. Use shallow plates for serving so the salad spreads nicely. For a picnic version, transport the dressing separately and mix before serving.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. The cabbage will release juice over time, and the dressing may slightly thin the texture — mix again before serving and optionally add a tablespoon of sour cream. Do not freeze the salad (it will lose its texture and become watery).

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