Greek Cabbage Salad Food

GREEK CABBAGE SALAD - LAHANOSALATA (VINEGAR COLESLAW)

Steps:

• Finely shred the cabbage and place in a bowl. Cut off the tips of the carrot. Peel and discard its outer skin and grate it using a box grater. Place in the bowl.
• Cut off the stem and bottom of the tomato and cut in half. Then cut each half into thin slices. Place in the bowl as well.
• Cut the onion and bell pepper into thin slices as well and place in the bowl with the remaining ingredients.
• Add the dried oregano and season with kosher salt and freshly ground pepper.
• Drizzle the olive oil and vinegar all over, and then mix the salad very well for 1-2 minutes with your hands. Rub and massage the cabbage to soften it and help the flavors blend together.
• Let the salad sit in the fridge for about 1 hour to marinade, before serving.

LAHANOSALATA (GREEK CABBAGE SLAW / SALAD)

Steps:

• Core the cabbage and shred as for making traditional coleslaw.
• Put the cabbage and carrot in a large bowl. Toss well.
• In a small bowl mix the olive oil, lemon juice and garlic (if using).
• Add salt to taste.
• Just prior to serving, pour over the salad and toss to coat.
• Adjust seasonings and olive oil or lemon juice as needed.
• Note: This is really lovely served with a generous hunk of feta cheese - either crumbled in, or served alongside so you can nibble on pieces of creamy cheese between bites of crispy salad.

LAHANODOLMATHES (GREEK CABBAGE ROLLS)

Steps:

• Combine the ground meats with the 3 tblsps olive oil, rice, onion, parlsey, celery, carrot, tomato paste, garlic and spearmint. Season with salt and pepper. Knead well to combine everything.
• Place cabbage in a large pot of boiling water and cover pot.
• When the outer leaves are blanched and softened, remove leaf by leaf, keeping the leaves whole, and place flat on a towel on work surface.
• Continue in this way, removing leaves as they become blanched and soft.
• Take some leaves that have not removed in one piece (the worse looking ones, or chop up some cabbage) and put in the bottom of a large pot.
• Take a cabbage leaf and place 2 tblsps of meat filling in the center.
• Fold both sides in and start rolling up, away from you, to make a cylinder, like an egg-roll or cigar. Do this rather loosely to allow for expansion of the meat and rice as it cooks. Lay these neatly in your pot, packing them in next to one another so they hold their shape.
• Continue rolling cabbage leaves until all your filling has been used up and/or you run out of leaves.
• Put more torn cabbage leaves or chopped up cabbage over the cabbage rolls.
• Pour over olive oil, add stock cubes and add enough hot water to just cover the cabbage rolls by ½".
• Weight the cabbage rolls with a plate and bring to the boil (the plate keeps the rolls from moving around too much as they cook, so that they don't unroll).
• Cook for just over an hour.
• Remove from heat.
• Carefully remove cabbage rolls to serving dish and make your sauce using the liquid remaining in pot.
• Beat the eggs with the corn flour and lemon juice.
• Very carefully and very slowly and whisking all the time, start to dribble the hot stock into the egg mixture. Keep doing this until you've added nearly all the stock. This tempers your eggs so that your sauce won't curdle.
• Pour the sauce back into the pot, and cook until the sauce just starts to simmer.
• Remove from heat and serve with the cabbage rolls coated generously with this sauce.
• Another recipe that goes so well eaten with nibbles of feta cheese and crusty bread (as all Greek recipes seem to).

HEALTHY GREEK COLESLAW

Steps:

• Add shredded cabbage and drained and rinsed chick peas to a large bowl.
• Dice the English cucumber and red onions and add to the bowl with the cabbage along with sliced kalamata olives, cherry tomatoes, and chopped peperoncini. Toss gently until mixed well.
• Pour about 1/2 cup Greek vinaigrette over the vegetables and toss again, adding more vinaigrette if needed.
• Top with crumbled feta cheese and serve.

LAHANOSALATA (GREEK CABBAGE SALAD)

Steps:

• Combine cabbage, carrots, olive oil, red wine vinegar, salt, and pepper in a bowl; toss well. Serve straightaway or chill until ready to serve.

GREEK CABBAGE SALAD

Steps:

• 1. Toss cabbage, garlic, dillweed, and feta. Season to taste with salt and pepper. Add enough oil just to coat ingredients [to make it look greasy but not soupy] Chill several hours.