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Curried Cabbage Salad

Sunday With Marlena Spieler

You either love cabbage or you hate it. Can you tell we love it? We cooked braised cabbage with apples in class yesterday and that was one of my favorites.  We had white and red cabbage at home. With one we made coleslaw and the other this salad. Coincidentally, the Jewish also love their cabbage and was almost the vegetable the Ashkenazim says Marlena. Garam masala gives it a kick we liked, it gives it a little bit of heat and the tanginess from the vinegar balances the dish very well.

Red Cabbage – 2 cups, thinly shredded

Red Bell Pepper – ½ , finely chopped

Red wine Vinegar – 1 T

Sugar – 1 T

Greek God Yogurt (plain) – ½ cup

Garam Masala – 1/8^th tsp

Raisins – 1 to 2 T

Salt & pepper to taste

Optional

Mayonnaise – ½ cup

Red onion – ¼ cup, thinly sliced

• Place the cabbage and bell pepper in a salad bowl
• In a small pan heat the vinegar and sugar until the sugar melts completely
• Pour over the salad and allow it to cool
• In a small bowl, whisk rest of the ingredients and combine well with the salad
• Chill the salad and serve cold.
• Before you serve strain the excess liquid.

You can make a sandwich or a wrap using this salad too!

Mel & Eileen have some tasty delights for you.