Over the past year or so, we’ve been really fortunate to make friends in the “paleo” community, and today’s recipe is from our friend Alex Boake. She actually learned this from her boyfriend’s dad, but nonetheless, this recipe caught my eye for a few reasons. Garlic and cabbage were reasons one and two. I love making cabbage slaw and cole slaw, but they are admittedly more time consuming.
This was ready to go in under 20 minutes, and I think there’s something awesome to be said about dishes made with real food and few ingredients. Also, this post was (I believe) her first venture into how she makes her great illustrations. We met her through a youstream she hosted, where I magically came closest to her challenge to guess the number of layers she would need for her drawing of a grapefruit. We now have a great piece of hers on the wall in our kitchen. As we also enjoy step-by-step blogging, this seemed like a great recipe to share. I hope you’ll go check her out on Facebook make friends for her great recipes and beautiful illustrations!
1/2 Head of Cabbage
Juice of 1 lemon
3 to 6 Cloves of Garlic, pressed or minced (we went with 6 large cloves, trust me on this one)
3 Tbsp Olive Oil
2 Tbsp Red Wine Vinegar
Generous amounts of Sea Salt and Fresh Ground Pepper
Shred cabbage finely. We used our mandolin, but a large knife will also do.
Mix all the wet ingredients, garlic, and salt and pepper into a bowl and mix.
Dress the cabbage and toss.
We ate this almost immediately, and continued to have it with meals over the course of 2-3 days. It’s delicious and the flavors just continue to develop as it sits in the refrigerator.