Barcelona Red Cabbage and Anchovy Salad Recipe

From Dorothy McNett's Recipe Book.

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Barcelona Red Cabbage and Anchovy Salad

From Dorothy McNett's recipes at Traditionally the cabbage is cooked in the vinegar and salt 1-2 days ahead and left to marinate at room temperature before adding the anchovy dressing. It is also very tasty made and served warm as a vegetable side dish.

1 head red cabbage, shredded
1/4 cup sherry wine vinegar
2 cups water
1 teaspoon semi-coarse sea salt

1/2 cup chopped fresh parsley
1 can flat anchovy fillets, drained (2 oz.)
1/2 cup extra virgin olive oil
freshly ground pepper, as desired

Combine the finely shredded cabbage, vinegar, water and salt in a heavy bottomed large saucepan. Bring to a boil, reduce to simmer. Cover and cook gently for about 15 minutes. Let stand, covered, 1-2 days. When ready to serve, drain the cabbage very well, squeezing out excess moisture and place in a salad bowl. Toss in the parsley. In food processor with steel chopping blade in place, whirl the anchovies to puree them and then with the motor running drizzle in the olive oil and pepper. Toss dressing into the salad and serve.

Recipe created 2013-09-14.

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