I have posted one or more cabbage recipes on this blog. Use the search box if interested.
When I was a wee lad, my mother never served cabbage. Don’t know why.
Adam Piggott is a good writer. He claims he has the best cabbage recipe ever. Here ’tis:
- 1 fresh green cabbage
- Apple [cider] vinegar
- Extra virgin olive oil.
Remove the rough outside leaves of the cabbage and then cut it into quarters. Using a mandoline slicer or a grater, carefully shave the cabbage as thinly as possible.
Now add the other ingredients in the order in which I listed them. Then mix well together and leave to sit for a few hours. Yes, a few hours and the longer the better. A minimum of one hour but if you can leave it all afternoon then you will thank me. This is why I was worried about them running out at the lunch. The cabbage will release some fluids over this time. Check for seasoning and olive oil before serving as you may have to add a little more.
His original post didn’t include specific amounts of most ingredients. Adam elaborated in the comments section:
Yes, the amounts are the issue here and it is what makes this a unique dish. Salt is the key. I use a large salt grinder which you can see in the last photo. I had half a cabbage for lunch and I would say that I used a good half tablespoon of salt. I added a little more at the end. Remember though with salt – you can always add more but you can’t take any away.
I used a quarter teaspoon of cumin. You’re just after a hint of the taste there. A small splash of the vinegar. Too much vinegar becomes overpowering; you can always add more later if you think you need it. Olive oil you can give it a good splash. Looking at the bowl of cabbage you should not see any liquid oozing out of the bottom. If you do then you have used too much oil or vinegar.
You can definitely refrigerate it but you don’t have to. If you do then you should cover it with cling film.
Read Adam’s entire post. It’s not long. You won’t regret it.
Steve Parker, M.D.