- 0.5 qty. 1 Head Medium Size Red Cabbage - 2 qty. Olive Oil Tablespoon - 1 qty. Salt Teaspoon - 1 qty. Garlic Clove Minced - 5 qty. Yogurt Tablespoon Plain Yogurt
1. Wash, peel the outer leaves and grate half of the cabbage. 2. Heat oil in a large nonstick pan, add cabbage and salt, saute until cabbage is soft. Remove from the heat and set aside. 3. In a mixing bowl, mix yogurt and minced garlic. Add cooked cabbage and stir until well combined. 4. Serve cold. Enjoy.
Footnote: I use 1 teaspoon garlic powder, you can use 1 glove minced garlic. If your cabbage is small, you can use whole cabbage. If you like more creamy salads, you can increase the amount of yogurt or add 1 tablespoon of mayonnaise to make a more flavorful salad.
Tips: You should mix yogurt and cabbage when the cabbage becomes at room temperature. Try to serve cold.
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