• Ruby Deubry

Shaved Cabbage with Cilantro

Don't skimp on using shaved or julienned cabbage. The texture is superior to chopped cabbage as it softens in the vinegar nicely. And unfiltered apple cider is a must! It has a delicious apple flavour that sets it miles apart from its filtered friend.


This side dish was specifically made to go with feijoada: a hearty bean and meat-rich stew of Portuguese and Brazilian roots. However, you can use it where you need a crunchy, tart pop of flavour like on a burger!

Serves 3 to 4


INGREDIENTS


2 cups shaved/julienne cabbage

½ tablespoon unfiltered apple cider vinegar

½ teaspoon salt

1 to 2 tablespoons fresh cilantro leaves, torn or roughly chopped

1 to 2 pinches cayenne pepper

DIRECTIONS


  1. Place the cabbage in a non reactive bowl (like plastic) and sprinkle over the vinegar and salt. Toss well.

  2. Add the cilantro and cayenne and toss again. Allow the flavours to marry for at least 5 minutes then serve. Best eaten within the hour. Refrigerate until use.

© 2020 Ruby Deubry