Method
- To make the salad, shred the white cabbage. Sprinkle with salt and bang it with your clenched fist for about 5 minutes. Set aside for about 20 minutes.
- Meanwhile, put the minced meat into a bowl. Finely chop the onions and add them to the meat, with salt and pepper to taste and both kinds of paprika. Knead to form a smooth paste.
- Break off pieces of the mixture and roll them in the palms of your hands to form 12 small sausage shapes. Thread 3 of these on to each of 4 skewers. Cover and set aside in a cool place.
- Finsh the salad. Core and dice the red pepper. Trim the spring onions, discarding the dark green parts and thinly slice the remainder into rings.
- Stir together the vinegar, sugar and caraway seeds. Gradually beat in the oil and season to taste with salt and pepper. Add the dressing to the cabbage, together with the red pepper and onions. Toss to mix thoroughly.
- Grill the kebabs on the barbeque for 12-15 minutes, turning frequently and brushing with oil. Serve with the salad.
