Red Cabbage with Sunflower Seeds

Makes 4 servings. 

Finely chopping the cabbage creates a rich texture and flavor in this recipe. I often serve this dish as a first course.  You can let it rest overnight or for a couple of hours.

INGREDIENTS:

• 1 small head of red cabbage, about 1 pound

• 3 tablespoons lemon juice, approx

• Kosher salt

• Freshly ground black pepper

• 1 cup tightly packed flat leaf parsley

• 2 tablespoons extra-virgin olive oil

• ½ cup sunflower seeds, toasted

• ½ cup raisins

PREPARATION:

1. Discard discolored outer leaves of the cabbage, then core it and cut into small pieces. Chop finely in a food processor. 

2. Transfer to a large bowl, then add the lemon juice and ½ teaspoon salt. Toss well.

3. Chop the parsley coarsely also in a food processor and add to the cabbage along with the olive oil, sunflower seeds and raisins.

4. Season to taste with lemon juice, salt and pepper.

Red Cabbage, Pistachio and Cranberry Salad

Makes 8 serving.

The crunchiness of the cabbage and nuts combined with the chewiness of the sweet, dried cranberries makes for an interesting taste. This dish becomes more flavorful when you prepare it a day or two ahead.

INGREDIENTS:

• 1 small head of red cabbage, about 1½ pounds

• 3 tablespoons extra-virgin olive oil

• ½ cup pistachio nuts

• ½ cup dried cranberries.

• 2 tablespoons seasoned rice vinegar

• 1 teaspoon Tabasco Sauce

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Discard the limp and discolored outer leaves of the red cabbage. Cut the cabbage in half then in quarters. Holding on to the core finely shred the cabbage.  I use the mandolin, rather than a knife.  

2. Place the cabbage in a large bowl and toss with the olive oil, pistachios, cranberries, vinegar, Tabasco, salt and pepper.

3. Let sit, then season to taste with salt and pepper.  

Red Cabbage Salad

Makes 8 servings.

Red cabbage seems to be a neglected vegetable, even though it is more nutritious than white cabbage and more flavorful. This easy-to-prepare salad compliments most dishes.     

INGREDIENTS:

• 1 small head of red cabbage, about 1½ pounds
• 2-3 tablespoons extra- virgin olive oil
• ¼ cup lemon juice, approx
• ½ cup toasted blanched almonds
• ½ cup tightly packed mint leaves, coarsely chopped.
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Discard limp and discolored outer leaves.
2. Quarter the cabbage. Holding on to the core, finely shred the cabbage. Discard the core.
3. Place the cabbage in a large bowl and toss it with olive oil, lemon juice, salt and pepper.  Add the almonds and mint. Let stand for a few minutes and then season to taste.
4. If prepared a day before, adjust the seasoning and add fresh mint.