Simple Cabbage Salad

I'm sure you have read by now about the super-food qualities of the cabbage. Not only is cabbage a great source of fiber, protein, beta-carotene, iron, potassium and vitamis B1, B6, and C, but it is also high in antioxidants, which protect against heart disease and cancer. The health benefits go on and on, but what it comes down to is that nothing beats the way this veggie tastes sprinkled with a little salt and drenched in the finest olive oil!

Cabbage is considered a winter vegetable and back before the Greeks had their greenhouses to supply them with juicy tomatoes and crisp cucumbers all year long, the cabbage salad was winter's answer to summer's Horiatiki, or Greek, salad. To this day, the Greeks still eat very seasonally, so when the temperature and leaves begin to drop, this is the salad you'll find on nearly every taverna table.

Cabbage Salad

1 firm head of white/green cabbage
2 carrots
Olive Oil
White Balsamic Vinegar
Sea Salt

With the cabbage salad, it's all about how you cut the cabbage. So to begin, be sure to select a firm, good looking cabbage from your grocer. Peel and discard the first outer layers and rinse the cabbage under water. Next, cut the cabbage in half vertically from top to base so you have two equal-looking halves. Leave one half out to chop and store the other in the fridge to use down the road when you get the cabbage craving. Now this is essential - using a good sharp knife, begin to slice strips as thin as possible. Again, be sure to cut vertically so that the top of your knife is at the top of the cabbage and the bottom of your knife is at the base. Slicing cabbage this thin does take some patience, but trust me, it will not taste the same if you cut it too thick. When finished, place sliced cabbage in a bowl.

Next, peel two medium-sized carrots. I like to use a carrot peeler to first discard the outer layer of the carrot, then continue to peel the carrots, using the same peeler, into the bowl with the cabbage.

Finally, pour your favorite olive oil* all over the salad, then sprinkle the white balsamic vinegar and salt to taste. You can also try a fruit vinegar such as apple or pear, but never red balsamic, it's just too overpowering for this salad. Again, I like to use quite a bit of oil in this salad to have extra at the bottom for bread dipping. Also, don't fear the salt on this one - cabbage takes it well.

*Because cabbage has a sweet, mild flavor, I like to compliment this salad with an Arbequina varietal from Spain. This oil has a smooth, sweet taste with nodes of apple and tomato, with a mild peppery finish.

Traditional Greek Salad

I'll never forget the first Greek salad I ordered, some years ago, sitting at a taverna under the shadow of the Acropolis in the Plaki neighborhood of Athens. "Why are all the vegetables literally floating in all this olive oil? And where's the lettuce? And do they really expect me to eat this entire two pound block of cheese on top?"

That was back when, like most Americans, I had a huge fear of fat. Fat makes you fat, right? Any recipe that ever called for olive oil always stated to neatly 'drizzle' a teaspoon of olive oil over your salad, safely keeping your daily fat intake below your allotted 60 grams.

Now here I was staring down at my dinner, needing scuba gear to fish out my cucumbers and tomatoes from a sea of what I saw as a substance waiting to attach itself to my thighs. But that was then and oh how I've changed! Now I won't get started on what I believe is a misconception of fats we've adopted in our culture - that's a topic for a whole other blog - but what I will say, is that I eventually had to get over this if I was ever going to live in a Mediterranean country that I soon realized consumes olive oil like water.

After returning from Greece to settle stateside, I've continued to consume olive oil in the same copious amounts as I did in Greece. I guess you could say I'm pretty much addicted to the stuff - not to mention a helpful 20 pounds lighter.

So with my first official recipe posting - the ever popular Greek salad - I would strongly encourage you to throw away your measuring spoons, pick up your favorite bottle of olive oil and pour!

Traditional Greek Salad

1 large English cucumber
2 medium sized tomatoes
1/2 green pepper
pitted Kalamata olives
Feta Cheese
sliced onion (optional)
dried oregano
sea salt

Ok, let's talk ingredients. When it comes to vegetables, you don't want to skimp on quality. I prefer English cucumbers or regular organic cucumbers to those waxy, water things they call a cucumber in most stores. English cucumbers are extra-long and firm and are the closest thing to what they use in Greece. I find most supermarkets sell these as well. Peel the cucumber and slice into rounds about a 1/2 inch thick and place in large glass bowl or plate.

As for the tomato, it can be quite difficult to find a good tomato outside of your own garden, especially in the winter, but it is essential to use a tasty tomato in this salad. Buy a couple different brands from your supermarket and see which one you like best and stick with it. Vine ripe tomatoes can also be a safe bet for flavor. Cut tomatoes in sections and sprinkle lightly with salt, then add on top of cucumbers.

Next, thinly slice the pepper in rounds and arrange on top of cucumbers and tomatoes. Sprinkle entire salad with the sea salt to your taste. I prefer Kalas Greek brand salt if you should happen to have a Greek market near you.

Oh cheese, how I love thee! When buying a good Feta, always look for one that is made from goat's milk as this is from what it is traditionally made. My favorite Greek brand of feta that is also sold in the US is Dodoni - if you can find it, get it. Now cut a huge chunk of the stuff - like half the size of a small paperback book - and place it on top of the salad.

Arrange the Kalamata olives around the salad, sprinkle a pinch of dried oregano on top of the cheese - and now pour your favorite olive oil* all over the salad until you have at least enough oil sitting on the bottom to dip some fresh baked bread into while you're eating.

On a side note, I'm not a huge fan of mixing my leafy greens with other veggies and prefer to keep them in separate salads. However, if you feel adventurous or have some other veggies you want to use up, throw in some red pepper, avocado and walnuts and turn it into a hearty meal (see photo).


*For this salad I use Trader Joe's brand Kalamata oil. This is a fantastic Koroneiki varietal from the region of Kalamata in the South Peloponnese of Greece - and usually just under $8 a liter at Trader Joe's - a super value if you ask me!