Cabbage, as usual, to dismantle koceski, boil in salted water, cool and disassemble again to have very small "details", and leave only the "flowers", the legs cut off.

Onion cut into half rings, pepper strips and fry in vegetable oil until soft, not podrumyanivaya.

Cabbage fry separately until medium brown.

To combine cabbage with onions and peppers and once again cool.

And now sauce. In fact, it's a sauce from a very different salad that I found in the magazine "Delicious recipes" as something you share the recipe of this amazing salad, and while we adjust it to the cabbage. So: olive oil, vinegar (often write that the wine no, I think you can substitute Apple, but the replacement is not completely equivalent), garlic, onion (cut it into slices), mustard, sugar and a teaspoon (no slides) of salt you put in a blender and on high speed whisk.

Ready sauce is a homogeneous mass of milky yellow color (in my horrible photo it is, however, difficult to determine for sure, so I write :-D). The finished sauce pour the cooled vegetables, stir and Bon appetite!