Ingredients

Title Value
1. Savoy cabbage 400 gram
2. Bulb onions 1 PC.
3. Sausage 150 gram
4. Tomatoes 150 gram
5. Hard cheese 100 gram
6. Garlic 1 clove
7. Salt taste
8. Greenery taste

Cooking

1 . Stage

First we gather all the ingredients, wash the vegetables, herbs, peel the garlic.

1. Stage. First we gather all the ingredients, wash the vegetables, herbs, peel the garlic.

2 . Stage

Shred the cabbage finely, trying to avoid large and dense leaf bases, we need mostly leafy mass. The cabbage can be slightly crushed, especially if it is hard. I'm making it for the house, a little "squeeze" when it's for me - no, I like it when crunchy salad)

1. Stage. Shred the cabbage finely, trying to avoid large and dense leaf bases, we need mostly leafy mass. The cabbage can be slightly crushed, especially if it is hard. I'm making it for the house, a little

3 . Stage

Slice the sausage into julienne strips, or remove the skins - your choice, I take the sausage, which does not need to be removed from the skin. Dice the tomatoes, chop the onion finely. Garlic is also finely chopped or squeezed through a press (you can regulate its quantity, cabbage has a spicy taste by itself, you can not add garlic at all, but if you add a lot)

1. Stage. Slice the sausage into julienne strips, or remove the skins - your choice, I take the sausage, which does not need to be removed from the skin. Dice the tomatoes, chop the onion finely. Garlic is also finely chopped or squeezed through a press (you can regulate its quantity, cabbage has a spicy taste by itself, you can not add garlic at all, but if you add a lot)

4 . Stage

All this is sent in a bowl to the cabbage, grate cheese (I have two kinds), add finely chopped greens. You can take any herbs, but it is better not to take spicy herbs, and use not a lot of herbs - so as not to overpower the taste of the cabbage. A couple of sprigs of dill, in my opinion, is enough, but here you decide for yourself.

1. Stage. All this is sent in a bowl to the cabbage, grate cheese (I have two kinds), add finely chopped greens. You can take any herbs, but it is better not to take spicy herbs, and use not a lot of herbs - so as not to overpower the taste of the cabbage. A couple of sprigs of dill, in my opinion, is enough, but here you decide for yourself.

5 . Stage

Salt to taste, remembering that if we have a salty cheese, then the salt will need less, it is better to add more salt later, if desired, you can pepper it. And all this wealth is mixed.

1. Stage. Salt to taste, remembering that if we have a salty cheese, then the salt will need less, it is better to add more salt later, if desired, you can pepper it. And all this wealth is mixed.

6 . Stage

Fill with mayonnaise (or mayonnaise sauce, but again, do not take a sauce too rich in flavors), stir, let stand for 10-15 minutes, and enjoy)

1. Stage. Fill with mayonnaise (or mayonnaise sauce, but again, do not take a sauce too rich in flavors), stir, let stand for 10-15 minutes, and enjoy)