Often in the cold I want to remember the warm days. In this there is a gas station and a sweet flavor notes and pleasant acidity, which gives the salad an exquisite, bright and full-bodied taste. He will take you to the sunny summer months. Cook with pleasure, I recommend!
Preparation:
First will wash all the vegetables and remove their drawbacks: withered leaves, rind, seeds and more. Then nashinkuem cabbage thin stripes, 1 large carrot potrom on a coarse grater and squeeze out the juice of a ripe tomato and chop the flesh. Putting it all on fire, do not forget to stir constantly, so that nothing is burnt, and simmer until until the cabbage is tender.
Now that we have removed the pan from the heat with a salad and left it cools, prepare the filling. To this mix 6 tablespoons of vegetable oil, 1 teaspoon of vinegar and honey and 2 tablespoons rhubarb juice. Salt, if needed, and lay on the jars, which are pre-processed. Very tasty additive to meat, and will replace any garnish. Bon Appetit!