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Marinated Savoy Cabbage

Photo: Tara Donne; Styling: Alistair Turnbull

Hands-on time 17 mins
Total time 1 hr, 27 mins
Yield

Serves 8 (serving size: 1 cup)

To give this slaw zing as a foil to braised beef, Smillie wilts cabbage in brine and then massages it with an acidic vinaigrette, softening the leaves' snappy bite. Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.

Ingredients

  • 4 cups water
  • 2 teaspoons kosher salt
  • 2 cups ice
  • 2 pounds Savoy or napa cabbage, cored and separated into leaves
  • 2 tablespoons white wine vinegar
  • 1 teaspoon grated lemon rind
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon fish sauce
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh chives
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 44
  • fat 2.7 g
  • satfat 0.4 g
  • monofat 2 g
  • polyfat 0.3 g
  • protein 2 g
  • carbohydrate 5 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 244 mg
  • calcium 27 mg

How to Make It

  1. Combine 4 cups water and salt in a large bowl; stir with a whisk until salt dissolves. Add ice. Place cabbage in bowl; let stand 1 hour, tossing frequently. Drain cabbage; pat dry with paper towels. Tear into 2-inch pieces.

  2. Combine vinegar and next 4 ingredients (through fish sauce) in a large bowl, stirring with a whisk. Add cabbage; toss to coat. Let stand 10 minutes. Sprinkle with parsley, chives, and pepper.

Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.