| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
September 1 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Thinly sliced cabbage |
| 1/2 |
ts |
Caraway seeds; toasted lightly |
| 1 |
tb |
Extra-virgin olive oil |
| 1 |
|
Scallion; chopped fine |
|
|
Coarse salt to taste |
|
|
Fresh lemon juice to taste |
INSTRUCTIONS
In a large saucepan of boiling salted water cook the cabbage for 3
minutes, or until it is just tender, drain it well, and in a bowl
toss it with the caraway seeds, the oil, the scallion, the salt, the
lemon juice, and pepper to taste.
Serves 2.
Gourmet September 1992
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