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)
     salt (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.