This cabbage salad provided two delicious and distinct sides, but only required one real cooking job.
The first evening, the cold mustard vinaigrette “slaw” served as the ideal accompaniment to grilled burgers one warm spring evening. The next night, the ample leftovers were sautéed to provide a lovely complement to roast chicken. Because the cooked cabbage takes on a very different taste and texture (softer, sweeter) the dish really does not seem like a repeat leftover, but rather a fresh take.
The fact that cabbage keeps well, is inexpensive and a head goes a long way makes it a good ingredient to have around, especially as provisioning can be a challenge these days.
In addition to its use as a side, either hot or cold, this is great on sandwiches, as it takes the place of condiment and lettuce/tomato toppings. I also put a scoop of it on a nicoise-style salad for lunch, and it added excellent flavor and texture.
Day One: Cabbage Dill Carrot Salad with Mustard Vinaigrette
Serves 4 generously with leftovers
The salad:
- 1 head cabbage, sliced in ribbons or run through a food processor
- 4 carrots, chopped
- 1 bunch dill, coarsely chopped
The dressing:
- ½ cup olive oil
- 2 tablespoons Dijon mustard
- ¼ of a small onion
- Generous pinch salt
- Generous sprinkle of pepper
- 2 tablespoons vinegar (white, white wine or cider)
- 1 teaspoon sugar
Make the salad: Mix the cabbage, dill and carrots in a large bowl.
Make the dressing: Puree the dressing ingredients in a blender or food processor until creamy and smooth.
Toss the salad to coat the vegetables thoroughly; let sit for several hours if possible. Taste for seasoning and add salt and pepper, if needed.
Day Two: Sautéed Cabbage Salad
- 6 cups (or more) leftover cabbage salad
- 1 tablespoon oil
Heat the oil in a large skillet.
Pour the cabbage mixture into a skillet and sauté for about 8 minutes until wilted. Taste for seasoning and serve hot.
