Roman Coleslaw
Yield
8 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cabbage
|
*
|
| 3 | ounces |
olive oil
|
|
| 1 | tablespoon |
liquamen
see recipe |
* |
| 1 | tablespoon |
white wine
|
|
| ½ | teaspoon |
cumin seeds
ground |
|
| 1 | teaspoon |
caraway seeds
|
|
| 1 | each |
leeks
trimmed, chopped fine |
*
|
| 1 | each |
cilantro
chopped, opt. |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cabbage
|
*
|
| 86.7 | ml/g |
olive oil
|
|
| 15 | ml |
liquamen
see recipe |
* |
| 15 | ml |
white wine
|
|
| 2.5 | ml |
cumin seeds
ground |
|
| 5 | ml |
caraway seeds
|
|
| 1 | each |
leeks
trimmed, chopped fine |
*
|
| 1 | each |
cilantro
chopped, opt. |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
1) Peel off the tough outer layers of the cabbage and core the remainder.
Boil the cored cabbage in enough water to cover for 15 to 20 minutes, until tender.
Drain, then rinse the cabbage in cold water until cool.
Drain again, then chop well.
2) Mix together the remaining ingredients and pour over the chopped cabbage.
Mix well and serve.
NOTE: This recipe may be prepared without chopping the cabbage leaves; also, with the cabbage still warm; and lastly, with 2 boiled and sliced leeks added to it.
