Andalusian garlic cabbage salad
Spanish cuisine › Andalusian · Spain on a Fork · ♥ 23.2K likes · 452.8K views · 6 min video
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Read about head cabbage in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1½ lb green cabbage
Remove one or two outer leaves from the cabbage, cut the head into four even pieces and cut out the core of each.
Slice the cabbage a quarter inch thick, rinse in a strainer under water, and spin completely dry in a salad spinner (or pat dry on a dishcloth).
- sea salt
Transfer to a large bowl and season with sea salt, to draw water out and remove the raw flavour while keeping the crunch.
- 60 ml extra virgin olive oil
- 8 cloves garlic
Heat a fry pan over medium heat with the olive oil; thinly slice the garlic while the oil heats.
Golden garlic in olive oil
Add the garlic to the hot pan and stir continuously 1 to 2 minutes until lightly golden; do not brown it too much or it turns bitter.
- 15 ml sherry vinegar
- 4 g sweet smoked Spanish paprika
Add the sherry vinegar, paprika, cumin, a little sea salt and black pepper; turn off the heat and mix well.
Finishing the warm dressing
- 1½ g ground cumin
- freshly cracked black pepper
Pour the dressing over the cabbage, spread it evenly and mix well.
- chopped parsley
Transfer to a serving dish and sprinkle with chopped parsley.
Dressing and serving