Warm Cabbage Salad

Warm cabbage salad with an interesting dressing: fried onions, curry and raisins. This salad can be served as a side dish for meat or poultry.

Ingredients

• white cabbage - 700 g
• large carrots - 1 pc.
• medium onion - 1 pc.
• yellow raisins (pitted) - 2-3 tbsp. l.
• olive oil - 4 tablespoons l.
• curry mixture - 1-2 tsp
• salt - 0.5 tsp.
• a pinch of freshly ground black pepper
• sugar - 1.5 tsp.
• a small bunch of parsley
• juice of half a lemon

Directions

1. Chop the cabbage as thin as possible. Grate the carrots on a coarse grater. Peel the onion and cut into half rings. Put the raisins in a cup and steam with boiling water, leave for 10 minutes and drain.
2. Heat olive oil in a frying pan and fry the onion over medium heat until transparent, stirring constantly. Pour in the curry, add the raisins, previously thrown on a sieve, and cook, stirring occasionally, for another 2-3 minutes.
3. Put the carrots and cabbage in the pan, season with salt, sugar and pepper. Stir and drizzle with lemon juice (taste - lemon should taste good). Then cook, stirring constantly, for 5-7 minutes: the cabbage will decrease in volume by about half. Then turn off the heat, cover the pan with a lid and leave for 5-10 minutes.
4. Chop the parsley and add to the salad. Season with salt and pepper, if necessary. Drizzle with lemon juice. Serve warm.