Traditionally in Russia, we use sunflower oil. I always buy sunflower oil at Russian store and didn’t try American brands of oil, to recommend. Just try your favorite vegetable oil.
I tried instead lemon juice – apple vinegar, white vinegar, orange juice. I like lemon juice the best.
*About cabbage pickling (sauerkraut) for winter some tips. For preserving good only fall cabbage. Because summer cabbage is not will be good as fall cabbage taste wise and not preserving well through the winter time. Also, important about salt. Use only coarse plain pure salt. Fine fancy salt has some additional ingredients and not going stay well through winter.
Pickled cabbage is very rich in vitamins C and very good in winter time with boiled potatoes.It is a very common Russian dish and almost every family has it on a table at winter time, especially, in the North of Russia. It is so good as a starter dish, just add vegetable oil and onion. We also use it in other dishes as soups. Cranberries or apples added in Russian pickled cabbage (sauerkraut) for additional flavors. Best by taste vegetables picked at wooden barrels.
1 pound cabbage
2 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon salt
2 tablespoon sunflower oil
1 tablespoon parsley
Add salt and gently knead cabbage, so it reduces little juice and became softer. Just for a minute.
2. Spice with sugar and mix again.
3. Add lemon juice to cabbage. Let stand for 30 minutes.
4. Add freshly shred apples to salad and don’t worry, it is not going to discolor, because we already have lemon juice in our salad.
5. Add carrot and mix again.
6. Add greens.
7. Add vegetable oil. Let salad stay 15-30 minutes before serve.
Variation of salad with red cabbage. To my taste, I omit carrot and greens. It is so simple and so tasty!