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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



I was looking for a new take on purple cabbage with all those purple heads waiting for me in the garden and then I saw this recipe. The first obvious thing was the simplicity of preparation and the minimal ingredient list. I took the photos, I have a myriad of photos of various things I made over the years, some I have to guess by now what they were haha, it is always a challenge for me to take photos of my meals; a fight with the light. I thought this would be one of those food experiments that I would never actually do a write up for. We had it last night with our meal, I checked on the leftovers this morning and decided this was definitely a worthwhile addition to my recipes. The dressing permeated the salad within an hour and after an overnight stay in the fridge it is still crunchy and enjoyable.

4 cups purple cabbage finely sliced.
2 large carrots grated
1 bunch flat leaf parsley roughly chopped

1 crushed garlic clove
freshly squeezed juice of 1/2 lemon
1-1/2 Tbsp extra virgin olive oil

• Thinly slice the purple cabbage and grate the carrots and chops the flat leaf parsley.
• Place in a bowl and toss.
• Add the crushed garlic, squeeze the lemon on the top and drizzle with the olive oil.
• Toss and let stand at room temperature for 1 hour.
• Serve and save leftovers in a covered container. It will be good for a couple of days.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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