Binnur's Turkish Cookbook

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Saturday, January 28, 2006

Red Cabbage Salad

(Mor Lahana Salatasi)

Red Cabbage Salad
1/2 head of red cabbage

Sauce:
50 ml extra virgin olive oil
1/2 lemon juice
1 tbsp, and 1 tsp salt
Pepper

Remove and throw away the white centre of the cabbage. Cut it in thin slices (julienne cut) on a wooden board. Put into a large sieve. Sprinkle 1 tbsp salt all over and squeeze the cabbage pieces with your hand. Put aside for at least half an hour. This way the cabbage will soften and won't be bitter.

Wash, drain and place in a service plate. Pour the sauce on top and mix well. This salad will taste even better if you let it rest for another half hour.

6 Comments:

At 5:18 PM, Anonymous Anonymous said...

At the restaurant where I was introduced to Turkish food, this was served with all the meat dishes I tried, along with carrot salad and white cabbage salad. On my many return visits, I looked forward to the cabbage as much as the lamb and beef!

Thanks for sharing this recipe.

Kate

 
At 5:17 AM, Anonymous ruya said...

Im a salad fan but my doc has asked me to stay clear of lemon for a while. Any suggestions for substitutes?
Ruya

Also, is the quince tava recipe in the cookbook?

 
At 9:36 PM, Blogger Binnur said...

Hi Ruya,
You can substitute lemon juice with the pomegranate paste or the Grenadine syrup or Sumac. Also you can make some sour juice from sumac kernels by soaking them into the hot water.
No, it isn't in the book. I've posted Quince Tava after publishing my book:)

 
At 7:31 PM, Anonymous Anonymous said...

very practical and nutritious.I've served to guests as well.thank you! Zeyneb

 
At 5:02 AM, Anonymous Anonymous said...

Is this the type of red cabbage that is commonly found in kebab shops?

 
At 11:58 AM, Blogger Binnur said...

Hi,
Yes, it is:)

 

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