This recipe is one of my favorite salads with red cabbage. My Mom used to make it with white cabbage, imitation crabmeat, and canned corn kernels, dressed with mayo. After moving to the U.S., I eventually substituted white cabbage with red and an imitation crabmeat with the crustacean. Who cares about imitation when the real stuff is readily available? Love it dearly and still name it Mom’s Cabbage Salad.
in your inbox
Subscribe to Lyukum Cooking Lab mailing list to get updates to online recipe collection to your email inbox.