My adult son rang me recently and asked me for Grandma’s Cabbage Salad Recipe to which I answered cabbage, eggs and potatoes. It wasn’t the answer he wanted.
Because this salad is a family recipe, it has always been made by taste, sight and feel. There is no written recipe and you just know when you have enough potatoes or eggs or vinegar. The owner of the recipe is dubious: is it Aunty Matilda’s recipe or Grandma Ines’s recipe.
After much discussion among the family, we are still unsure but its origin is most likely the area of Italy from where their families originate – Friuli Venezia Giulia.
Hopefully these quantities will work!
200 g finely shredded cabbage
4 eggs hard boiled
4 potatoes boiled
¼ finely diced red onion (optional)
1 – ½ tablespoons white vinegar
2 tablespoons olive oil
freshly ground pepper
Cube potatoes and cut eggs into 8 pieces.
Combine in a bowl with cabbage.
Add oil and vinegar and combine ingredients with hands. Don’t be gentle as you want the potatoes and eggs to break and coat the cabbage. Add salt and pepper to taste.
Taste the salad, as you might need to add more vinegar depending upon taste.
The volume of this salad will reduce down as the vinegar is absorbed by the cabbage.
And this salad will once again grace my family’s Christmas lunch table, just as it has since before my memory.