Hello again! Today’s feature has an unusual name, but don’t let that put you off. Rather than being something that a wicked stepmother in a gothic novel would feed you, this is yummy and summer-y tasting. Read on!
While it doesn’t appear in the free PDF version of “Good and Cheap” (which can be downloaded from leannebrown.com), you’ll find Wilted Cabbage Salad on page 43 of the print edition.
The salad component of this recipe takes:
- raw peanuts
- green onions
And for the dressing you need:
- olive oil
- lemon juice (or rice vinegar)
How Did It Taste?
The recipe recommends salting the cabbage, then dressing it and letting it marinate overnight. The end product was quite good but I think I might have overdone it with the salt. It does take away some of the bitterness of the cabbage, but my salad was just a little on the salty side. However, the combination of the lemony dressing, green onions and toasted peanuts was a winner with the cabbage. I would make this again.
Money and Time
Because the Safeway store across the street from me is apparently psychic, they were selling half-cabbages this week. Which is a good thing, because even half of this recipe makes a fair bit of salad.
I ate mine with a hard-boiled egg sliced over the top and got two generous meals out of it. The total cost was $4.10 or $2.05 per meal-sized serving. And it’s a snap to put together. I forgot to time myself (oops) but I would say that it probably took me 20 minutes, start to finish.
Not A Musical Instrument
Two weeks ago, a Canadian Tire sale flyer seduced me into buying a Starfrit mandoline for $27.49. “What’s a mandoline?” you may ask. Well, it’s a kitchen gadget with a very sharp blade, designed to quickly slice or grate vegetables. Since this recipe calls for finely chopped cabbage, I thought I had the ideal opportunity to break in my little mandoline.
I followed the instructions, but after ten minutes of fiddling around, I had produced exactly a tablespoon of grated cabbage. I gave up and chopped the rest of it with a knife. But I remain undaunted. Two recipes from now, we’ll be making a version of hash and eggs that uses finely chopped brussels sprouts for the hash, so I’ll be bringing the mandoline back out for Round Two.
Before that, though, we’ll be making one last salad — this time with broccoli and apples. See you in a few days!