Wednesday, November 2, 2022

Marinated Cabbage

Nothing else tastes exactly like sauerkraut, but marinated cabbage is similar and is surprisingly tasty. Try it, especially if you need to avoid fermented foods because of a yeast allergy!

     2 cloves of garlic, minced
     1/3 c. lemon juice 
(See Juice in the Glossary)
     1/3 c. olive oil 
(See Oil in the Glossary)
     1 tsp. black pepper
 (See Spices in the Glossary)
     1 tsp. dried dill weed (or 2 Tb. chopped fresh dill weed)
          (See Spices or Produce in the Glossary)
(See Salt in the Glossary)
     1 lb. of cabbage, shredded
     2 sliced green onions
     1 grated carrot

In a medium bowl, stir together the garlic, lemon juice, olive oil, black pepper, dill weed and 1 tsp. of salt. Bring a large potful of water to a boil, add the cabbage to the pot, and bring it back to a boil. Simmer until tender but still crisp; this should only take a couple of minutes or so. Drain thoroughly; stir into the marinade and add the green onions and grated carrot. Add salt to taste. Allow to steep a few minutes before serving.

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