I recently acquired a green cabbage which could quite easily be the same size as my very own head. Thinking about what to do with a cabbage of this stature, my thoughts processed, cabbage rolls, stew, slaw….and then I remembered a fabulously, simple salad that a dear friend had made for me years ago. I believe it is Italian in origin with rustic roots and a taste that hits home.
As the cold weather begins to settle in, cabbage is plentiful and the orange peel adds not only flavor but zest and brightness. Eating the cabbage raw lends to a greater intake in vitamins and nutrients especially vitamins C and K. In addition, this salad is a welcomed contrast to the darker, heartier vegetables of fall and winter.
Rustic Cabbage Salad Scented with Orange Peel
Half a head of Cabbage, shredded finely
Drizzle of good olive, to coat salad
Drizzle of good vinegar, to coat salad
Sea Salt, to season
Freshly Ground Black Pepper, to season
Rind from (1) Orange, grated
Toss together, the shredded cabbage (red or green, but I don’t recommend mixing the two because the red bleeds into the green and it is not as beautiful!) Then add good olive oil and vinegar, sea salt, cracked black pepper and grated rind from an orange. Allow the flavors to meld before serving.