The clever ones say that Scandinavian people wouldn’t be here today if it wasn’t for cabbage. That, and the fact that it’s sooo cheap is why I eat a lot of cabbage. Oh, and it tastes amazing too no matter how you cook it – almost. My favorite is spring cabbage, the one that’s pointy and light green.
Since Christmas I have basically lived entirely of spring cabbage with mustard vinaigrette. The acid from the vinegar sort of cooks the cabbage and makes it softer and easier to digest. All you need to do is slice the cabbage and dress it with your homemade vinaigrette (3 parts olive oil, 1 part white wine vinegar, 1 part Dijon mustard and 1/2 part acacia honey and SHAKE!). Now, get your hand good and dirty when dressing the cabbage – that’s the best way to get it all around the salad. Enjoy!
This time I added dill and radishes.
Pssst! You could do this to basically any type of crisp cabbage.