Puddin
01-20-2009, 05:04 AM
Just plain old green cabbage sliced razor thin ...the segret is in the condiment !
For half a cabbage I use:
8 anchovy fillets
1 clove of garlic
Aged Apple Vinegar (or whatever type you prefer) (about 1/8th cup)
Virgin Olive oil as much as you need
In a little pot bring vinegar to the boil and put in the anchovies. Take off fire and stir the anchovies 'into' the vinegar. They must become creamy. At this point all you have to do is pour the hot vinegar/anchovy cream over the sliced cabbage, crush on top a clove (or two) of garlic, add your oil and begin to mix. It needs to be made a couple of hours before serving so that the flavours all mix together. Don't forget to mix it up every once-in-a-while so that the oil etc doesn't slide to the bottom of the bowl.
For half a cabbage I use:
8 anchovy fillets
1 clove of garlic
Aged Apple Vinegar (or whatever type you prefer) (about 1/8th cup)
Virgin Olive oil as much as you need
In a little pot bring vinegar to the boil and put in the anchovies. Take off fire and stir the anchovies 'into' the vinegar. They must become creamy. At this point all you have to do is pour the hot vinegar/anchovy cream over the sliced cabbage, crush on top a clove (or two) of garlic, add your oil and begin to mix. It needs to be made a couple of hours before serving so that the flavours all mix together. Don't forget to mix it up every once-in-a-while so that the oil etc doesn't slide to the bottom of the bowl.