So one of my favorite foods in the world is the extremely basic Yugoslavian cabbage salad: kupus. Yeah Yugoslavia no longer exists but all the assorted nations that came out of it have this salad. I have followed a million different recipes online and my problem is they always turn out crunchy whereas when I live in Yugoslavia (for many years) it was, near universally, soft bordering silky like a fried cabbage salad but I know it wasn't.
Ideas? A proper recipe? What is the secret step I'm missing.
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