Pointed Cabbage Salad

24/04/2012 0 Comment(s) General News,



650g Pointed Cabbage

200g Mushrooms, sliced

1 Clove, garlic, crushed

50g Onion, sliced

50ml Oil

50ml Vinegar, red wine

1 Tablesp Soy sauce (optional)

50g Pine Nuts

Salt, Black pepper, cracked



Wash and clean the pointed cabbage, then thinly slice. Plunge the shredded pointed cabbage in to boiling salted water for 8 minutes, then drain. Keep 150ml of the cooking liquid for the dressing later.


While the cabbage is cooking, cut the white bread in cubes and add to the melted butter, add the garlic and gently cook until golden brown. Remove onto kitchen paper.


In the same pan add the sliced mushrooms and cook for 3-4 minutes until soft and tender. Add the pine nuts and continue cooking for 2 minutes. Season the cabbage with a little salt and cracked black pepper. Add the vinegar, oil, soy, mushrooms to the still warm cooking liquid of the cabbage.


Supplied by www.thehandykitchen.com