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Sunday Dinner
Shrimp Étouffée over steamed white rice
Creole Cabbage Salad
New Orleans French Bread
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Many of you may recall that cabbage salad with red wine and garlic vinaigrette that I have listed on several Sunday dinner menus past. It’s a salad that I have been trying to re-create for over 15 years after my aunt first served it to me. I know what you are thinking-“Why not just ask her for the recipe?” Well, that would be too easy and make too much sense and I get great pleasure not following a recipe and by just throwing in a little bit of this and a touch of that.
I have had good results with the re-creation, but it always seemed to be missing something. After several requests for the recipe from you dear readers, I decided it was high time to text my aunt and have her fork over the recipe (“Thanks, Fran!”). One look at the recipe and I knew where the missing flavor was- a beef bouillon cube. I know that sounds odd, but sometimes you just have to stick with those tried and true recipes.
This might look like a slaw, but there is no mayonnaise; just some good extra virgin olive oil to dress the greens. The deep, savory flavor of this salad is wonderful when paired with other Creole dishes like red beans and rice, gumbo, or grillades and grits.
Sunday Dinner one year ago
Sunday Dinner two years ago
Creole Cabbage Salad
Equipment
- Mandoline
Ingredients
- 1 extra-large (.38 ounce) beef bouillon cube from a 2.3 ounce package
- 2 tablespoons of water
- 1 large head green cabbage, about 3 pounds, thinly sliced with a mandoline or knife
- 1 bunch green onions, roots trimmed and finely chopped
- 1 medium shallot, finely chopped
- ½ teaspoon dried thyme
- ¾ teaspoon dried basil
- 4 cloves garlic, minced
- ½ cup Extra-virgin olive oil
- ¼ cup red wine vinegar
- Tabasco to taste, (optional)
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a small bowl, combine the bouillon cube and water. Microwave on high for one minute. Allow the bouillon cube to dissolve in the water; set aside to cool to room temperature.
- Place the cabbage in a large bowl. Add the green onions, shallot, thyme, basil and garlic; toss to combine. In a separate medium bowl, whisk together the oil, vinegar, and bouillon mixture. Pour the vinaigrette over the cabbage and toss to coat the cabbage completely. Season to taste with Tabasco, kosher salt and freshly ground black pepper. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Intriguing. I'll definitely have to give this a try.