Pairs well with Spanish Garlic Cabbage Salad (Ensalada de Col Andaluza)
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Spanish Garlic Cabbage Salad (Ensalada de Col Andaluza)
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A refreshing and easy-to-make cabbage salad with garlic and olive oil, perfect as a starter or side dish.
00:10:00 total
Serves 4
easy
Sides / Appetizer
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Ingredients
- green cabbage - 1.5 lbs (1 head, about 1.5 lbs)
- sea salt - watch the video to see (to taste)
- extra virgin olive oil - 1/4 cup (good quality)
- garlic - 8 cloves (thinly sliced)
- sherry vinegar - 1 tbsp (or red wine vinegar)
- sweet smoked Spanish paprika - 1.5 tsp (for flavor)
- ground cumin - 1/2 tsp (for flavor)
- black pepper - watch the video to see (freshly cracked, to taste)
- parsley - watch the video to see (chopped, for garnish)
Instructions
- Prepare the Cabbage: Remove 1-2 outer leaves from the cabbage head, cut into four pieces, chop off the core, and slice into 1/4 inch slices.
- Rinse and Dry: Rinse the sliced cabbage under water and spin dry in a salad spinner or pat dry with a dishcloth.
- Season the Cabbage: Transfer the cabbage to a large bowl and season with sea salt.
- Make the Dressing: Heat olive oil in a fry pan over medium heat, add sliced garlic, and cook for 1-2 minutes until lightly golden.
- Add Vinegar and Spices: Add sherry vinegar, smoked paprika, ground cumin, sea salt, and black pepper to the garlic oil and mix well.
- Combine Dressing and Cabbage: Pour the dressing over the cabbage and mix until evenly coated.
- Serve: Transfer to a serving dish and sprinkle with chopped parsley.
