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Classic
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page 273
10. CABBAGE SALAD.
LAHANA SALATA.
Ingredients:
Cabbage ...............................2 to 3 pounds.
Olive Oil ..........................2 tablespoonfuls.
Lemon .............................................2.
Salt and pepper, to taste.
Method:
Boil the cabbage leaves in hot water for ten to twelve minutes, strain and cool,
then cut into small pieces and season to taste. Serve cold with the olive oil
and the lemons, using also either black olives or anchovies over it, if desired.
11. CAULIFLOWER SALAD.
CARNABIT SALATA.
Ingredients:
Cauliflower ..........................1 head, medium.
Olive Oil ..........................2 tablespoonfuls.
Lemons ............................................2.
Salt and pepper, to taste.
Method:
Boil the cauliflower for ten to fifteen minutes, strain and cut into small
pieces, season to taste, and serve with the olive oil and the lemons. Use black
olives with it, if desired.
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