With half a head of cabbage and lots of eggs in the fridge, I needed to get creative. With the eggs, I wanted to make tamago, which is a sweet omelet. As for the cabbage, I started thinking that something like Curtido De Repollo (the Salvadoran topping for pupusas that is similar to coleslaw) would be good with the tamago. I looked up a few recipes and then went to the kitchen for some experimentation. The cabbage salad turned out really well, and was actually very good with the tamago. The only change I would make next time would be to make the cabbage pieces smaller so as not to overwhelm the omelette. In another application, such as a side salad, the bigger cabbage pieces would still be good. To make the salad:
Put a large pot of water on to boil. While the water is heating, thinly slice half a head of green cabbage (I cut the half head into thirds, then thinly sliced the thirds). As I mentioned above, if the salad is going to accompany a fairly delicate dish, I would shred the cabbage, probably in a food processor. In a large bowl, whisk together 3 tablespoons apple cider vinegar, 1 teaspoon brown sugar, 3/4 teaspoon salt, 1 teaspoon extra virgin olive oil, 1/2 teaspoon sriracha, 1/2 teaspoon cayenne pepper and a dash of worcestershire sauce (adjust the sriracha and cayenne pepper based on your desired level of spiciness. The amounts given yielded a salad with a touch of bite, but not too much). When the water comes to a boil, blanch the cabbage for just 1-1.5 minutes (just to get the raw flavor out, but leave the cabbage crisp). Blanch the cabbage in multiple batches, as needed depending on the size of your pot. Scoop the cabbage out with a spider, but don't shock it - just put it right in the bowl with the dressing. Stir to coat. Refrigerate the salad for several hours, stirring periodically (I was thinking it might be a good idea to put the salad in an airtight container - that has a good seal! - and just give it a shake every once in a while). Serve and enjoy!
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