Cabbage is an amazing vegetable when it comes to pickling – and though this recipe is a real quick pickle, it leaves both your mouth and tummy with a lovely, fresh and long-lasting, after-glow feeling.
The day I made this was the day I came face to face with a lonesome cabbage, a few sticks of celery and a couple of apples. What to do next, besides waldorf?
Then I recalled the sweet-vinegar salads that are key dishes in Japanese temple fare, of which one was common cabbage mingled with seaweed and sesame seeds, and bearing a hint of sushi flavour.
Most people I know love sushi and I’ve learned that a secret of really good sushi depends on the quality of the rice and the way it is prepared. And the lovely dressing that gives its special flavour. The dressing is in fact quite easy and can be used in all kinds of rice and salad dishes; it’s a simple combination that makes the culinary world go round. And even tastes great through cabbage.
1 large or 2 small apples (2 cups)
3 medium stalks celery (1½ cups)
140 g cabbage, common (2 cups)
2–3 teaspoons sugar
3 tablespoons rice vinegar
Salt to taste
- Peel and core the apples. Cut into small cubes and toss them in lightly salted water and leave for one or two minutes to prevent them from browning, then drain.
- Cut the celery stalks into wafer thin slices.
- Finely shred or grate the cabbage, rinse through fresh water then drain.
- Make the dressing by dissolving the sugar and salt with the rice vinegar.
- Combine all the ingredients and season, adding more or less sugar to suit your taste.