White cabbage salad

The latest discovery in my kitchen is the White cabbage. I have used it a lot in traditional recipes, especially cooked, but I have never tried it as a salad. It is a fairly thick and tough vegetable so it is almost necessary to boil it for a few minutes before eating it as a salad. Next, I will tell you how I made this white cabbage salad, what ingredients I added (there were a few), etc.

If you like salads and are looking for alternatives to different types of lettuce, white cabbage can be a good substitute for a few days.

White cabbage salad
Salads are foods that we can either make unique if we add ingredients with all kinds of nutrients or we can use them as an accompaniment to a main dish.

Author
Kitchen: Spanish
Recipe type: Salads
Rations: 1

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • ¼ white cabbage
  • 5 cloves of garlic
  • Garlic powder
  • Vinegar
  • Olive oil
  • Sal Island
  • Water

Preparation
  1. The first thing we will have to do is remove the ugly leaves from our cabbage and cut it into 4 equal pieces. One of those chunks is what we will use for our individual salad.
  2. We cut that ¼ of white cabbage into thin strips and put them in a pot with water (which covers all the cabbage pieces well). We put it to boil and when the boiling starts, add a good splash of vinegar and salt. The vinegar will make the cabbage retain its flavor while it boils.
  3. We leave boil for 20 minutes approximately and we try from time to time to leave the cabbage too tender.
  4. Once boiled, we remove, drain and plate. We add salt, a little olive oil and a little more vinegar. In my case, and if you like garlic, I added some fried garlic taquitos which I made while the cabbage was boiling. I also added a pinch of garlic powder.
  5. It gives a very special flavor to the cabbage.

Notes
You can also add some ham cubes.

Nutritional information per serving
Calories: 200

 


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