Of Red Cabbage and Forgiveness
Red cabbage is a very forgiving vegetable. It sits patiently for weeks and weeks and weeks in the back of my refrigerator, waiting for me to feel like cooking, never complaining, never growing soft or moldy. Its outer leaves may shrivel and darken, but peel them away and the cabbage beneath is fresh, crisp and vibrant.
In cold weather it is wonderful simply cooked with apples and onions, and in warm weather it’s delicious raw, shredded finely and dressed with olive oil and vinegar. Made in advance, red cabbage salad becomes even tastier with time.
Shredded Red Cabbage and Carrot Salad
3/4 pound red cabbage, cored and finely shredded
1/4 pound carrots, peeled and finely grated
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon minced fresh chives
1 teaspoon minced fresh dill
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar or white wine vinegar
Salt and freshly ground pepper to taste
1 small garlic clove, finely minced
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil
1. Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
2. Toss together the cabbage, carrots, parsley, chives and dill.
3. Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and herbs. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.
Yield: Serves four.
Advance preparation: This keeps well for a few days in the refrigerator.
Recipe and Feature Image: New York Times
Image Credit: Science Daily