We grow wonderful red cabbages in our Little Farm. Lots of them. And they are HUGE! So I am challenged in coming up with new recipes ( or adapting old ones) for using them. Here are two recipes that I have used that have been rather successful! We have made them a couple of times! Enjoy – and great for cooking with kids.
Starter Cabbage Salad with Feta
Ingredients:
1 large red cabbage
1/4 cup of Olive oil
1/4 cup of Rice Vinegar
1/4 cup of Soy Sauce
1/4 cup of Feta Cheese in small pieces (we make our own from our goats milk – if you want some let me know !)
1/4 cup of toasted almonds ( fry the almonds in 1 Tbsp of butter until browned)
Salt and Pepper to taste ( go light on the salt – the soy sauce has enough in it)
Directions:
Chop the cabbage into bite sized pieces.
Heat a pot and add the olive oil
Fry the cabbage lightly then add the soy sauce and toss
Remove from the heat and add the rice vinegar. Toss some more.
Add the feta and almonds and serve – a great starter salad or even a main course for lunch.
Cabbage Salad with Raisins
Here is a second recipe – also easy and fast – and healthy too.
Ingredients:
1 red cabbage chopped into bite sized pieces
1 cup of golden raisins
1/4 cup of olive oil
1/4 cup of rice vinegar
2 cups of seasoned croutons
Salt and pepper to taste
Directions:
Mix the chopped cabbage with all the ingredients and let sit in the fridge for a day so it all combines and macerates well. Easy eh? A great salad to serve with the Tilapia recipe that was a few blogs ago. Enjoy!
