Thursday, July 30, 2009

Cabbage Salad

First of all, thanks so much for all the pizza suggestions; I'm getting excited... And if the first time doesn't work out as I imagined, I'll just try again... :o)

Yesterday for lunch we had a red & white cabbage salad. I loved it as it tasted very fresh and tangy because of all the lemon juice in the dressing. Who have I become? I used to hate lemon juice in salads... So if you don't love tangy salad dressings & lemon juice, this salad may not be for you.

Salad Ingredients:
  • 1/2 head of white cabbage
  • 1/2 head of red cabbage
  • 1 small container fat-free Oikos Greek yogurt
  • 2 tablespoons light sour cream
  • Juice of 2 lemons
  • A little olive oil
  • Salt
  • Pepper
Mix the salad with the dressing and let it marinate for at least 30 minutes.

I loved that the dressing turned a beautiful pink color after a while from the red cabbage. In fact, there were some leftovers, and the salad tasted even better after it had marinated in the dressing for several hours.

The only problem was that I had no good way of cutting/shredding the cabbage. As I don't have a big food processor, I tried to use a box grater, but it didn't work that well, and I was always afraid we'd be eating my fingers... So I ended up cutting most of it by hand. The cabbage pieces ended up being quite big (I guess I wasn't very patient...). I didn't mind the big cabbage pieces, but they may certainly be too coarse for some...

Questions: When was the last time you ate/made cabbage? And what did you make/eat?

Be well,


  1. I've never made cabbage, I don't think I'm a big fan. The dressing sounds good though!

  2. I make a "pizza" or "pancake" if you will out of it.... found the recipe on 101 cookbooks.

    If I could spell or pronounce it I would tell it to you but we just call it our japanese pizza.

    cabbage (normally green) any other veggies on hand, flour, egg, seasonings and set it on a hot pan. flip brown, serve!
    it's delish!

    Now I have left out the egg, use oat bran instead and it's very good like that too.

    I have it on my blog somewhere, I'll go dig it up for you!

    Happy Thursday and your salad looks perfect right about now!

  3. It is beautiful to look at! So colorful. I've grown to love the brightness that lemon juice adds to salads, vegetables, and especially fish!

  4. YUM! I love love love cabbage. I usually just eat a boca burger on top of shredded cabbage. I love steamed cabbage too. This recipe looks great though. Thanks!

  5. I LOVE cabbage, but it gives me serious gas :( I can't even remember the last time I used cabbage in a recipe, but the last time I ate it was as sourkraut (my FAVORITE cabbage recipe!). We had the sourkraut on Bahama Mamas (large sausages) and they were outstanding.

  6. this looks great! i usually just saute savoy cabbage and let it soak up whatever sauce i love - it's so bland it takes on the flavor, like noodles.

  7. I always just end up chopping up cabbage too. It's time consuming for sure though. How sweet the whole thing turned pink!

  8. we love cabbage although always use the green variety so maybe we'll have to break out and try some purple which is gorgeous BTW. In teh winter, we eat it boiled often w/ cider vinegar. In the summer, we eat it mostly on fish tacos.

  9. Looks beautiful!

    Anthony makes an amazing grilled cabbage - just quarter a head of cabbage - salt and pepper each quarter and dot with a bit of butter - wrap in foil and grill - I'm not even a huge cabbage fan, but it is delish!

  10. I quarter my cabbage, remove the core, then hand slice thinly. I wish I knew an easier method too! I love adding red cabbage to cabbage dishes for the extra color and nutrition. These looks easy and delicious!