Ingredients:

  • 1 tbsp. sauerkraut;
  • 2 handfuls of Chinese cabbage;
  • 1 bell pepper (green);
  • 1 pickled peppers (red or orange);
  • 2 tbsp dried seaweed;
  • 1 carrot;
  • ½ Cans of green peas;
  • 2 tbsp dried cranberries;
  • ¼ Red onion;
  • 1 handful chopped green onions;
  • sunflower oil and salt.

Preparation:

  1. Dried seaweed mixture into a dish, scalded with boiling water, something to cover and leave to stand for 5-10 minutes. After this time, drain the excess water, using the most common sieve.
  2. Red onion finely chop with a knife.
  3. Green Bulgarian pepper to wash, remove seeds and stalk, cut into small cubes.
  4. Pickled red pepper, remove from brine and cut into strips.
  5. Carrots to clear, RUB on a large grater, put in bowl.
  6. Sauerkraut hands a little squeeze, to combine in a salad bowl with the grated carrot and mix well.
  7. Cabbage finely chop and also put in a salad bowl. While the number of Chinese cabbage must be the same as sauerkraut. Otherwise the taste of the salad will be slightly distorted.
  8. There add all the sliced peppers, seaweed, onion and dried cranberries. Note that dried cranberries are successfully used not only in baking but also in salads.
  9. Finishing touch to the salad Three cabbage" is a green dot. Add it to the salad, dress it with salt and butter, stir and leave to infuse for 10-15 minutes.
  10. Present the salad, sprinkle with chopped onions and serve.
  11. In addition to this salad, you can file any potato side dish, and roast chicken or duck.