|Red Cabbage Salad|
In the summer of 2009, we went on a 3 day bus trip with our friends from high school to Amasra, a small coastal town by the Black Sea. It was a trip to remember! Making new memories with old friends is always very special.
|Amasra on the Black Sea Coast|
|Historical Amasra Houses|
When it comes to food, every region has its local specialties. In the black sea region, a small fish called hamsi, known as the European anchovy, is the main ingredient for many delicious dishes. Hamsi is used in soups, pilafs, many main dishes like hamsi-balls similar to meat-balls. There’s hamsi in everything but ice-cream. Whereever we went, we had great food on this trip, especially good corn bread and delicious salads. Picture below was taken at a restaurant. This is mainly a red cabbage salad, if you can see the cabbage of course. It was creatively garnished using greens (purslane and dill), turnips and carrots as daisies on top. I had to share this photo.
|Red Cabbage Salad - Where's the cabbage?|
- ½ head of red cabbage, finely shredded
- Juice of 1 lemon (use half first, add the rest if not enough)
- 1 tablespoon salt
- 2 tablespoons extra virgin olive oil
Start with 1/2 head of cabbage. Cut it in half. Remove white stem portion. Shred thin with a knife or a food processor. In a bowl, combine cabbage with salt. Gently knead the mixture allowing cabbage to soften, releasing some of its juice. Rinse and drain well in a colander.