Spanish Garlic Cabbage Salad | Ensalada de Col Andaluza
Ingredients
- 1 head green cabbage 1.5 lbs / 675 grams
- 1/4 cup extra virgin olive oil 60 ml
- 8 cloves garlic (thinly sliced)
- 1 tbsp sherry vinegar 15 ml
- 1 1/2 tsp sweet smoked Spanish paprika 4 grams
- 1/2 tsp ground cumin 1.5 grams
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Remove between 1 to 2 of the outer leaves from the head of cabbage, then cut the head into 4 evenly sized pieces, cut off the core from each piece, and then slice each piece into slices that are 1/4 inch thick (.635 cm)
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Add the sliced cabbage into a strainer and rinse under water, then add into a salad spinner and spin completely dry, you can also add the sliced cabbage over a dishcloth and pat dry, transfer the sliced cabbge into a large bowl and season with salt, set aside
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Heat a fry pan with a medium heat and add in the olive oil
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After a couple of minutes add in the sliced garlic, mix continuously, after 1 to 2 minutes and the garlic is lightly browned, add in the sherry vinegar, paprika, cumin, and season with salt & pepper, turn off the heat and mix together
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Drizzle the olive oil mixture over the sliced cabbage, mix together until well mixed
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Transfer into a large serving dish and sprinkle with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe