Cabbage and Garlic Salad
8 servings
5 minutes
Salad made from cabbage leaves and garlic is a light yet rich dish of European cuisine that combines the freshness of greens with the spiciness of garlic. Its roots trace back to the traditions of simple village salads that used seasonal products. The combination of lemon zest, honey, and dried cranberries gives the dish a subtle balance of sour and sweet, while olive oil softens the flavor. Cabbage leaves make the salad crunchy and garlic aromatic. The dish is perfect as a standalone appetizer or as an accompaniment to meat and fish main courses. It not only refreshes but also satisfies due to its healthy ingredients. Such a salad can be served at festive tables or cozy family dinners, delighting guests and loved ones with its simplicity and sophistication.
1
To make a salad of cabbage leaves and garlic, mix garlic, oil, lemon zest, lemon juice, and honey in a large bowl, and season with salt and pepper.
- Finely chopped garlic: 2 cloves
- Olive oil: 0.5 glass
- Lemon zest: 1 tablespoon
- Freshly squeezed lemon juice: 0.3 glass
- Honey: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Add cabbage and turnip leaves and mix thoroughly, then add half of the prepared cranberries. Season with salt and pepper, and mix again thoroughly.
- Cabbage leaves: 4 bunchs
- Dried cranberries: 100 g
- Salt: to taste
- Ground black pepper: to taste
3
Garnish the salad with the remaining cranberries and serve it on the table.
- Dried cranberries: 100 g