300g white cabbage, finely chopped
1 tablespoon vinegar
½ cup sour cream
½ cup water
¼ teaspoon salt
¼ teaspoon sugar
Prepare the cabbage.
Place the cabbage in a saucepan with the water, vinegar, salt and sugar place over a low heat. Cook the cabbage over the low heat for 2 – 3 minutes stirring continuously. Drain the cabbage and set it aside to cool.
Cook the beetroot.
Put the beetroot in a saucepan of water and cook until slightly soft. Remove from the heat and set aside to cool. Once cooled, peel off the skin and grate it coarsely.
Prepare the other ingredients.
Wash the celery, carrot and apple and cut them each into large matchstick shaped pieces.
Make the salad.
Discard any large fleshy pieces of cabbage and put the rest into a salad bowl. Add the beetroot, the celery, carrot and apple and spoon in the sour cream. Gently toss together all the ingredients. Place in the refrigerator to chill before serving.