Cabbage salad with cumin

Whenever I need a quick salad alongside the main dish, I make this version with cabbage and cumin. The white wine balsamic vinegar changes the taste quite noticeably compared to regular vinegar, and the combination with cumin gives a slightly sweet and different note compared to classic recipes. It's the kind of recipe you can whip up on the spot if you have half a cabbage on hand.

Quick Info

Total time: 10-15 minutes
Preparation time: about 10 minutes
Waiting time: 5 minutes (cabbage with salt)
Servings: 2-4, depending on the size of the cabbage
Difficulty: easy
Recipe type: quick salad, classic side dish

Ingredients

1/2 cabbage (medium)
2 tablespoons oil
2 tablespoons white wine balsamic vinegar (Kotanyi or similar brand)
1 teaspoon cumin
salt

Preparation method

1. Slice the cabbage as thinly as you can into strips. You can use a knife or a grater.
2. Place the sliced cabbage in a bowl. Sprinkle salt over it.
3. Massage the cabbage with your hands for a minute to soften it and release some juice.
4. Let the bowl with cabbage and salt sit aside for 5 minutes. It will soften even more.
5. After 5 minutes, pour the 2 tablespoons of white wine balsamic vinegar and the 2 tablespoons of oil over it.
6. Add the cumin (whole or ground, according to preference, but whole is most commonly used for cabbage salad).
7. Mix everything well with your hands or a large spoon. Taste and adjust the salt if needed.
8. Let it sit for another 1-2 minutes for the flavors to combine, or serve immediately.

Why I make this recipe often

It’s one of the quickest side dishes possible, and you don’t need expensive or hard-to-find ingredients. I like that it can be made on the spot, and the cumin and balsamic vinegar bring a different flavor than the classic with plain vinegar. It maintains its texture even after sitting for a bit, so you don’t have to eat it right away.

Tips and variations

Tips

Cabbage is best sliced with a large, very sharp knife.
If the cabbage is very tough, massage it more with salt and let it rest a little longer.
If you don’t have whole cumin, you can also use ground, but the flavor is a bit more intense with ground.
Substitutions

You can use another type of vinegar (apple or regular), but the taste won’t be as mild as with white wine vinegar.
The oil can be any type, but I use sunflower oil for neutrality. Olive oil changes the flavor.
If you don’t want cumin, you can leave it out, but the recipe essentially becomes a classic cabbage salad.
Variations

For an extra freshness, you can add a bit of chopped dill at the end.
If you want the salad to be slightly crunchy, slice the cabbage as thin as possible and don’t massage it too much with salt.
Some also add a bit of sugar, but usually, with balsamic vinegar, it’s not necessary.
Serving ideas

It’s a classic side dish alongside grilled meats, sausages, or potatoes.
It also pairs well with vegetarian dishes featuring legumes.
You can put it in a sandwich or a wrap for extra texture and flavor.

Frequently asked questions

Can I use red cabbage?
Yes, it works, but the taste will be slightly different, and the salad will look different. Red cabbage is a bit tougher, so it may need more resting time with salt.

Can I substitute white wine balsamic vinegar with something else?
You can use any vinegar you have on hand, but white wine balsamic has lower acidity, and the final taste is milder and slightly sweet.

How much cumin should I use if I’m not sure?
A teaspoon for half a cabbage is enough for a clear taste. If you’re unsure, try half a teaspoon and see after mixing.

Does the salad get too watery if it sits?
If the cabbage was massaged too much or sat too long with salt, it may release more water. That’s normal; you can drain the excess before adding the other ingredients if you want.

Nutritional values

Approximately, a serving (out of four) contains about 70-80 kcal. Most of the calories come from the oil. Cabbage has few calories and almost no fat. Per serving: 5-6 g fat, 6-8 g carbohydrates, 1-2 g protein. These are just rough estimates and may vary depending on the size of the cabbage and how much oil you use.

Storage and reheating

Cabbage salad with cumin can be stored in the fridge for about a day, maximum two. It’s good cold, and there’s no need to reheat it. If it sits longer, the texture becomes soft, and the taste changes slightly. It’s the kind of salad that’s best made fresh, shortly before serving.