Honey cabbage salad with carrots and vinegar

In a suburban train, summer residents are happy to share their little culinary tricks and it is a pleasure for an amateur cook to be next to one of such sociable and friendly ladies. It was from one of them that I learned a wonderful salad "Honey" of cabbage with carrots and vinegar, the culinary recipe of which became the decoration of my notebook. Moderate sourness combined with honey sweetness gives the food an amazing taste, which I was convinced of immediately after preparing this salad. First, I chopped the cabbage and rubbed the carrot on a coarse grater. Squeezed the juice out of the tomato. I mixed all this and put it in a saucepan, which I put on a quiet fire. Not forgetting to stir constantly, I warmed the salad until the cabbage was soft. It is important not to overdo it on the fire so that the cabbage becomes soft, not sluggish. When the food cooled down, I poured vegetable oil, vinegar, rhubarb juice and honey into it. Wonderful food for every taste, all products are easy to find at any time of the year. I cook it mainly in winter, when cabbage is plentiful in stores. And for vegetarians and fasting believers, this wonderful salad will be a pleasant variety of the diet.