Leafy Greens: An A-to-Z Guide to 30 Types of Greens Plus More than 120 Delicious Recipes by Mark Bittman

Author:Mark Bittman [Bittman, Mark]
Language: eng
Format: azw3
ISBN: 9781118095591
Publisher: Houghton Mifflin Harcourt
Published: 2012-10-03T04:00:00+00:00

Other greens to use:

Any cabbage or chard.

Lightly, Quickly Pickled Cabbage

Makes 4 to 6 servings

Time: 45 minutes

6 cups red or green cabbage, cored and shredded into 1⁄8- to 1⁄4-inch slices

1 tablespoon salt

1 red onion

1 cucumber

1 teaspoon caraway seeds

2 tablespoons rice or wine vinegar

Toss the cabbage in a colander with the salt. Peel and slice the red onion; separate it into rings and toss with the cabbage. Peel the cucumber if you like and cut it in half, lenthwise. If there are a lot of seeds, scoop them out with a spoon. Slice the cucumber thinly and mix it with the cabbage and onion. Lay a plate over the vegetable mixture while it is still in the colander and weight the plate with whatever is handy: a few cans, some rocks, your teakettle filled with water, whatever. Let rest for about 30 minutes to an hour.

Rinse the mixture, add the vinegar, and serve. This will keep refrigerated quite nicely for a day or two.

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