This was made to go on a fried chicken sandwich, but is great as is. Using a Ben-Riner or other fixed blade slicer (or even a food processor) makes this a quick-fix dish.
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Sort of a cross between a kale salad and a quickle. Allowing time to sit in the refrigerator will soften the cabbage a little without taking away the crunch. Caraway gives the salad a Nordic bent. Use cumin, coriander, and a little lime juice to take this in a South Western direction, or sub lemon or orange for lime and go Middle Eastern/North African. This salad keeps well, and is a great lunch box item as it travels well.
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The cabbage is rendered tender but still crunchy by salt-wilting it, then it is gently warmed in a sauté pan with a mélange of soft cooked leeks and green garlic. This method brings out the sweetness of the cabbage which works well with the sweetness of the alliums and makes a great foil to the silkiness of the leeks and garlic.
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Here is a wonderful autumnal dish full of bright warming flavors and lots of depth. If you want to make this as the “one pot meal”, add another carrot and maybe a stalk or two of celery.
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I can’t get a head of red cabbage without making at least ONE pot of my Grandmother’s red cabbage. I’m not sure if this came from the Welsh side or the German side of her family, but it’s a favorite of ALL our family.
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