Cabbage salad with green sauce, olives, and Bryndza cheese from Polish’d: Modern Vegetarian Cooking from Global Poland (page 14) by Michal Korkosz

  • lemons
  • pecorino Romano cheese
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute szafir cheese or Dziugas cheese for pecorino Romano cheese, other young spring cabbage for sweetheart cabbage, and feta cheese for Bryndza cheese,

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute szafir cheese or Dziugas cheese for pecorino Romano cheese, other young spring cabbage for sweetheart cabbage, and feta cheese for Bryndza cheese,

  • jenburkholder on January 27, 2024

    Punchy salad. The sauce is distinctive, the overall dish is well-textured, and almost satisfying enough to be a meal in its own right. I used feta and Parmesan for my cheeses and lightly steamed my rather sharp winter cabbage before mixing with the dressing.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.