- TLC >
- Guides >
- Food >
- Recipes >
- Courses & Dishes >
- Main Dishes >
- Vegetarian
Cabbage Salad
YIELD Yields at least 4 servings
I realize that cabbage is not an unusual vegetable, but it is a staple of the winter kitchen. Of course, many of us have been served up soggy heaps of boiled cabbage that make the house smell awful, but here are two ways of preparing it that are refreshing and delicious.
I've been missing the crunch that comes with a fresh salad, and Mark Bittman came to my rescue with his recipe for a coleslaw style cabbage salad. I really enjoyed this, and I still have a bowl of salted, but undressed cabbage on my counter that I've been eating like a snack.
I used savoy cabbage, rather than a white cabbage, and it worked perfectly. The actual salad preparation takes only a few minutes, but you will need an hour or two to let the cabbage sit in the salt.
INGREDIENTS
| Cabbage Salad: | |
| 1 | small head white cabbage, about 1 pound, cored and shredded |
| 1/2 | small head red cabbage, about 1/2 pound, cored and shredded |
| 1 or 2 | carrots, peeled, trimmed and shredded |
| Salt as needed | |
| Extra virgin olive oil to taste | |
| Vinegar or lemon juice to taste | |
| Black pepper to taste | |
| Chopped fresh parsley leaves, (optional) | |
| Wine-Braised Cabbage: | |
| 1 | head green or Savoy cabbage |
| 4 | cloves garlic, smashed |
| 3 tbs | butter |
| 2/3 cup | white wine |
| Salt and pepper | |
| Freshly grated Parmesan cheese | |
PREPARATION:
Cabbage Salad:
- In a colander, combine cabbages and carrots. Toss with at least 1 tbs salt, enough so that leaves exude moisture within 10 or 15 minutes. If they do not, add a little more salt. Let sit an hour or two, pressing out moisture out with your hands once or twice.
- Taste, and if mixture is too salty, rinse and dry. Toss with oil, vinegar or lemon juice, and pepper; you may even need a little salt. Serve, garnished with parsley if you like.
Wine-Braised Cabbage:
- Take the outer leaves off the cabbage and rinse it. Cut it into quarters and core it, then slice each quarter into ribbons.
- Heat the butter in a large, heavy pot over medium heat. When it has melted, add the garlic and cook until golden and soft. Add the cabbage and stir until the cabbage is coated in butter. Cook, stirring frequently, over medium heat until the cabbage is translucent and beginning to brown a little, about 5-8 minutes.
- Add the wine and bring to a light boil, then reduce the heat to low, cover, and cook for about 15 minutes, or until the cabbage is tender. Season with salt and pepper and serve with fresh Parmesan.
From The Kitchn
You Might Also Like
If meat isn't part of your main dish plans, don't worry because we've got you covered. Browse our collection of the best vegetarian meals around.
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
