Sunday, January 3, 2010
My grandmother had just finished chopping up some cabbage with the intention of producing a salad when I strolled into the kitchen—I stopped her immediately. Now that the hardest part was done, I wanted to make something with it myself. I wasn't sure what, but shredded cabbage had to appear somewhere among 1,000 recipes. Enter the German-style Kool-sla (page 73).
What a delightful mix of sweet and sour! I had no idea cabbage tasted so fine with sugar. Instead of grapeseed oil I used sunflower, my grandmother's favorite and apparently a Romanian staple. It was fabulous and everyone enjoyed it (everyone being parents + g-ma + aunt). Raw cabbage never tasted this delicious!
- - Ulpia suddenly has a hankering for some kool-sla - -