Marinated red cabbage

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From our Autumn 2010 newsletter (pdf)

This simple dish, also known as sauerkraut, is a delicious way to get vitamin C and vitamin A as well as antioxidant, anti-inflammatory and anti-cancer benefits.

1 red cabbage
1 tablespoon salt
1 clove garlic
1 bay leaf
8 peppercorns
2 tablespoons vinegar

• Wash the cabbage, cut it in quarters and remove the hard core. Cut the cabbage into very fine julienne slices and put in a bowl with a tablespoon salt. Leave it in a cold place for 24 hours, turning it over from time to time.
• Squeeze out all the water. Add the garlic, bay leaf, peppercorns and vinegar.
• Let the cabbage stand for a few hours to pickle in the refrigerator. Serve cold.

— Adapted by Bob Silverman from
Gourmet’s Basic French Techniques of French Cuisine, by Louis Diat

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