Surówka Z Białej Kapusty

Name: Surówka Z Białej Kapusty
Prep time: 31 min
Total time: 51 min
Cuisine: Polish
Ingredients: 900 g White cabbage, outer leaves removed, quartered, cored; 120 g Carrot, peeled; 80 g Onion, peeled; 45 g Sunflower oil; 30 g Lemon juice; 8 g Salt; 1 g Black pepper, ground; 8 g Sugar

Surówka Z Białej Kapusty · ready in 51 min · 6 servings · 124 kcal per serving · easy · 8 ingredients

A crisp Polish white cabbage salad with a clean sunflower oil dressing, made tender by salting and squeezing the cabbage before it rests.

Prep: 31 min
Total: 51 min
Serves: 6
kcal: 124
Difficulty: easy

Polish Side dishes Vegetarian Vegan Dairy-free Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 6 servings

900 gWhite cabbage, outer leaves removed, quartered, cored
120 gCarrot, peeled
80 gOnion, peeled
45 gSunflower oil
30 gLemon juice
8 gSalt
1 gBlack pepper, ground
8 gSugar

Equipment

sharp knife, mandoline, grater, large bowl, colander, cutting board, spoon, serving bowl

Instructions

Prepare Station
Gather all ingredients and set out a sharp knife, mandoline, grater, large bowl, colander, cutting board, and spoon. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Trim Cabbage
Remove tough outer cabbage leaves, quarter the head through the stem, and cut away the hard core from each quarter. · 5 min
What to look for: Cabbage quarters are clean, pale, and free of the woody core.
Shred Cabbage
Slice the cabbage very finely with a sharp knife or mandoline, then place the shreds in the large bowl. · 8 min
What to look for: Shreds are thin and even, with no large chunks remaining.
Salt And Squeeze
Massage salt into the cabbage for 2 minutes, rest for 8 minutes, then squeeze out the excess liquid over a colander. · 10 min
What to look for: Cabbage looks glossy, slightly softened, and releases cloudy liquid.
Add Vegetables
Grate the carrot, finely slice the onion, and combine both with the squeezed cabbage in the large bowl. · 5 min
What to look for: Orange carrot and fine onion strands are evenly mixed through the cabbage.
Dress Salad
Add sunflower oil, lemon juice, sugar, and black pepper, then toss thoroughly until the cabbage is lightly coated. · 3 min
What to look for: Salad looks lightly glossy with seasoning distributed evenly.
Rest Salad
Rest the salad for 20 minutes at room temperature, then toss again so the cabbage softens while keeping a clean crunch. · 20 min
What to look for: Cabbage is supple but still crisp, with a small amount of dressing at the bottom.
Serve Fresh
Serve the surówka cool or at room temperature as a crisp, lightly glossy side next to a traditional Polish main. · 1 min
What to look for: Salad is mounded loosely and looks fresh, pale, and juicy.

Nutrition (per serving)

kcal	124
Protein	2 g
Carbohydrates	9 g
of which sugars	8 g
Fat	8 g
of which saturated	1 g
Fibre	5 g
Sodium	566 mg

Nutri-ScoreA

Allergens

None of the 14 major allergens, per our data.

Ingredient substitutions

Carrot

White cabbage: Use extra finely shredded cabbage for a plainer version when carrot is not available.

Onion

White cabbage: Use extra cabbage for a milder salad if raw onion is too sharp.

Salt

Lemon juice: Lemon juice cannot salt the cabbage, but it can add brightness if salt must be reduced.

Black pepper

Sugar: Sugar will not replace pepper heat, but it can balance the lemon and cabbage when pepper is omitted.

Sugar

Carrot: Extra carrot gives natural sweetness if you prefer to reduce the added sugar.