Winter is the best season for cabbage as it is the sweetest during the cooler months of the year. The simplicity of this salad is misleading, the sum is much greater than the parts. I first read the recipe in “A Homemade Life: stories and recipes from my kitchen table“ by Molly Wizenberg. She too was surprised at how delicious the combination was when first prepared by her husband-to-be.
This goes together quickly, is very pretty, and gets tastier after marinating for a day. It’s the perfect side dish for sausages or a simple roast chicken. Molly suggests topping good toasted country bread with fresh goat cheese and a spoonful of the salad as a snack or quick lunch.
Red Cabbage Salad
- 1 small head of red cabbage
- 2 tablespoons olive oil
- 2 tablespoons of lemon juice, freshly squeezed
- 1 small garlic clove, smashed and minced
- 1/8 teaspoon of salt.
- 1/4 cup of finely grated Parmigiano-Reggiano
- Freshly ground black pepper
- Make your dressing by combining the olive oil, lemon juice, salt, and garlic in a small jar. Shake to mix and set aside until needed.
- Trim any wilted outer leaves from the red cabbage, trim the root and wash away any dirt. Cut the cabbage into quarters. Using a sharp knife (a serrated bread knife works well), slice the cabbage as thinly as you can. Discard the white cores.
- In a large bowl, toss the cabbage with about half the dressing. Add the Parmigiano-Reggiano and toss again. Season generously with black pepper. Taste for salt and add more dressing as needed. (I usually add more grated Parmesan.)
We loved it as a side dish with turkey meatloaf, and it was good the next day with leftovers.