Preparation time: 15 min.
Servings: 6
INGREDIENTS
1 red cabbage without the heart
Vinaigrette sauce
2 salad tomatoes
1 onion
1 green pepper
2 hard boiled eggs
1.7 oz of dilled pickles
2 tbsp of capers
Olive oil
Vinegar
Salt
PREPARATION
Wash and dry the red cabbage. Chop and place on a container. Add the tomatoes, onion, green peppers and hard boiled eggs; everything chopped. Season everything with salt and pepper.
Chop the pickles very small and add to the salad bowl along with the capers.
Prepare the dressing by mixing a little of oil with the white wine and salt. Mix all the ingredients.
Serve in individual bowls with a sprig of parsley or dill on top.
