I’m sure you have also noticed that since we started spending more time at home, we also tend to cook and bake more than before. Some have even started playing music for their dough, in the hope it will rise higher! Should you be out of ideas, give BFO violinist Kriszta Haják’s recipe a try. She promises that you won’t be able to put it down!
500 g white cabbage (red cabbage, carrots etc., as you like it), sliced into thin strips and shredded
250 g curd cheese
400 g kefir or yogurt
1 large clove of garlic
1 tsp curry powder
1 tsp mustard
1 tsp anchovy paste
1 tbsp apricot jam or other jam
fat from 150 g of browned Kolozsvár bacon
salt - careful, the anchovies and the fat are also salty!
Mix the ingredients using a blender; adjust flavor according to taste. Pour over cabbage, mix; sprinkle bacon cracklings on top.
Enjoy! You won’t be able to put it down!
Divine especially with grilled meats.