Later On

I have a head of Savoy cabbage, and I think I’ll make this recipe today, perhaps with some bacon added. The recipe is from Eggs on Sunday, a blog new to me that looks quite good. Go do a bit of browsing and you’ll see what I mean. Here’s the recipe:

Crunchy Lime Cabbage Slaw

1/2 head green cabbage, core removed and sliced very thinly (about 4 cups)
2 tbsp extra-virgin olive oil
zest of 1 lime (about 1 tsp)
juice of 1 lime (about 2 tbsp)
1/4 cup chopped cilantro
coarse salt and pepper, to taste

Place the thinly sliced cabbage in a large bowl.

In a smaller bowl, whisk together the olive oil, lime zest, and lime juice. Pour over the cabbage and toss to combine. Add the chopped cilantro and toss until it’s distributed throughout. Season with coarse salt and pepper (you really do need to season it with salt) — start with about 1/4 tsp salt and work your way up from there if it needs it, according to your taste.

Let the cabbage sit at room temperature for about 30 minutes, to allow the flavors to meld.

Serves about 4.

UPDATE: Excellent. I’m using the other half head of the Savoy cabbage to make the recipe again. It was good even without bacon. How many dishes can say that? (Ans: None. Dishes can’t talk.)