Cabbage Salad a tasty side dish that can become part of an appetizer buffet accompanied by STUFFED COLD EGGS
read the recipe → https://blog.giallozafferano.it/asilannablu/ricetta-uova-fredde-ripiene/
also from the SANDWICH PLATTER
read the recipe → https://blog.giallozafferano.it/asilannablu/vassoio-di-tramezzini/
and finally with the BRESAOLA ROLLS WITH STRACCHINO ARUGULA AND WALNUTS
read the recipe → https://blog.giallozafferano.it/asilannablu/ricetta-involtini-bresaola-stracchino-rucola-noci/
The white cabbage is a winter vegetable that can be eaten raw but also stir-fried on the stove, steamed, or fermented for sauerkraut preparation.
Here are other winter recipes such as:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: as desired
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter
Ingredients CABBAGE SALAD RECIPE
- to taste white cabbage
- to taste anchovies
- to taste salt (BE CAREFUL WITH THE SALT WITH THE ANCHOVIES…)
- to taste pepper
- to taste extra virgin olive oil
TOOLS FOR CABBAGE SALAD RECIPE
#tools
- Mandoline
- Cutting Boards
- Bowls
- Saucepans
FOR THE PREPARATION OF THE CABBAGE SALAD RECIPE
the rule is to add the amounts according to our personal taste…
Personally, I love anchovies (let’s say I unfortunately love everything except fava beans) so I was generous in its preparation, and remember to pay attention to the salt!
So, with the mandoline I cut the white cabbage very thinly, then I wash it under running water and pat the thin slices dry.
In a small saucepan, I put the anchovies with extra virgin olive oil and a splash of white wine vinegar and slowly melt and dissolve the fish stirring with a flexible spatula.
When it forms a savory creamy sauce, I pour it over the thinly sliced white cabbage and add a fresh grind of black pepper.
Serve immediately and enjoy!
Annalisa
