Spanish Garlic Cabbage Salad | Ensalada de Col Andaluza

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 15 minutes

Składniki

1 head green cabbage (1.5 lbs / 675 grams)

1/4 cup extra virgin olive oil (60 ml)

8 cloves garlic (thinly sliced)

1 tbsp sherry vinegar (15 ml)

1 1/2 tsp sweet smoked Spanish paprika (4 grams)

1/2 tsp ground cumin (1.5 grams)

sea salt & black pepper

chopped parsley for garnish

Wskazówki

Remove between 1 to 2 of the outer leaves from the head of cabbage, then cut the head into 4 evenly sized pieces, cut off the core from each piece, and then slice each piece into slices that are 1/4 inch thick (.635 cm)

Add the sliced cabbage into a strainer and rinse under water, then add into a salad spinner and spin completely dry, you can also add the sliced cabbage over a dishcloth and pat dry, transfer the sliced cabbge into a large bowl and season with salt, set aside

Heat a fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the sliced garlic, mix continuously, after 1 to 2 minutes and the garlic is lightly browned, add in the sherry vinegar, paprika, cumin, and season with salt & pepper, turn off the heat and mix together

Drizzle the olive oil mixture over the sliced cabbage, mix together until well mixed

Transfer into a large serving dish and sprinkle with chopped parsley, enjoy!

Wartości Odżywcze

• Kalorie: 175 kcal
• Tłuszcz Całkowity: 14 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 12 g
• Sód: 128 mg
• Węglowodany Całkowite: 12 g
• Błonnik Pokarmowy: 5 g
• Cukry Całkowite: 6 g
• Białko: 3 g