I love cabbage. I always have. When I was a child, my father would make his own cole slaw; although I did not like cole slaw, I would hover around while he shredded the cabbage so he would give me a chunk of the head for me to eat. It was a great treat to me!
I like cabbage cooked, fermented and, of course, fresh. So when Farmer Kim told me he had picked cabbage, I jumped on it! This cabbage and kidney bean salad was inspired by one I found on Allrecipes.com. We ate it as a main dish for a refreshing lunch, but it can also be used as a side salad.
It as also time for other salads from our garden. Below is a salad based on tomatoes, cukes, thyme and parsley from the garden along with other local funds, some feta, chickpeas, and olives. Tasty!
Cabbage and Kidney Bean Salad
1/2 head of cabbage, thinly sliced (from Farmer Kim)
2 cans kidney beans, rinsed and drained
1 large red pepper, chopped
Juice of 1 lemon
1 Tbsp olive oil
1/2 tsp kosher salt
Freshly ground back pepper
1 Tbsp dried parsley or 1/4 cup fresh parsley, chopped (from the garden)
3 to 4 ounces feta cheese, crumbled
Mix together the cabbage, kidney beans, red pepper in a large bowl.
In a small bowl, mix together the lemon juice, olive oil, salt, pepper and parsley. Stir into the cabbage mixture. Add the feta and mix well. Serve and enjoy!
Makes 4 to 6 main dish servings or 8 to 10 salad servings.
- Basil and Bean pasta sauce (shivaaydelights.wordpress.com)
- Recipe: A French Influenced Cabbage and Kidney Bean Bake (moveeatcreate.com)