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knicks_fan87

Active member
I have been craving cabbage lately, particularly a nice Greek-style cabbage salad, the way my family makes it. So, I decided to try to make it just like my mom did. Here's the recipe I used - it was delicious. Cabbages are in season now, I believe. They do well in the colder weather.

Ingredients:
• 1 shredded green cabbage
• 3 shredded carrots
• 1 medium-sized chopped red onion
• 1 large garlic clove, minced
• 2 tbsp. chopped fresh dill (optional)
• 1 tsp. honey
• 1 tsp. lemon zest
• Salt and pepper to taste
• 2 tbsp. olive oil
• Squeeze of lemon juice (about the juice of half a lemon)
• ⅓ cup feta cheese crumbles

Instructions:
1. Shred cabbage and carrot and put them in a large mixing bowl.
2. Add chopped red onion, red bell pepper, and chopped Roma tomatoes.
3. In a smaller mixing bowl, mix minced garlic, fresh dill, honey, lemon zest, salt and pepper, olive oil, and lemon juice.
4. Pour dressing over the vegetable mix and toss well.
5. Add feta cheese crumbles and mix again.
6. Refrigerate for an hour before serving.
 
I make mine far simpler. I cut up about half a head of green cabbage and put it in a bowl, then I toss it with ladolemono. Here's my ladolemono recipe:

Start by whisking together 1/3 cup of extra virgin olive oil, 1/4 cup of freshly squeezed lemon juice, salt and pepper to taste, garlic powder (optional) and oregano (optional). I then pour it into a bowl and refrigerate it for about a half hour before tossing into the salad.

Then, I let the salad set for about thirty minutes on the counter before serving. I often top the salad with feta cheese and a sprinkle of oregano (I can't help myself lol).
 

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