I don’t think cabbage gets enough culinary love. It’s a budget-friendly ingredient, as you can get several meals out of a good-sized head, but too often it’s lobbed into boiling water with corned beef, or used to make cloyingly sweet, mayo-laden slaws.
Cabbage is meant for greater things than slaw. One of our very favorite meals is Bacon Egg Slurry, a dish of cabbage sauteed in a bit of bacon fat and seasoned liberally with black pepper and topped with over-easy eggs. Our CSA has gifted us with two HUGE heads of cabbage – we’ve already had 6 meals out of them, and I still have half a head left! I made Rick Bayless’ Achiote Braised Pork tacos last night for some friends, and wanted a side dish that would help cut the richness of the delectable pork. I had cooked some chick peas up to make some hummus, and the cabbage was lurking in the crisper, so I tossed the two together with a lemon-peppery vinaigrette with just a hint of caesar salad flavors due to a dab of anchovy paste. I loved this salad, and happily ate the leftovers today for lunch. This is a crisp, refreshing salad for a hot summer day. Give it a try!
Lemony Chickpea & Cabbage Salad
Serves 6 as a side dish, 3 as a main course
1/4 head green cabbage, sliced thin
1/4 head red cabbage, sliced thin
1/2 cup celery, sliced paper-thin
1 1/2 cups cooked chick peas
3 T fresh basil, minced
3 T lemon juice
zest of one lemon
2 T olive oil
1 tsp dijon mustard
1/2 tsp anchovy paste
1/2 tsp salt
lots of fresh ground pepper
- Slice the cabbage into fine, bite-sized ribbons and place in a large bowl. Add the cooked chick peas and thinly sliced celery.
- Make the dressing: combine the lemon juice, zest, olive oil, basil, mustard, anchovy paste salt and ground pepper in a small bowl and whisk for a minute or two.
- Pour the dressing over the cabbage and chick peas and use tongs to toss the salad to coat everything in the dressing. This salad can be made a coupe hours before serving, and is good for leftovers, too.