After pickling prunes and boiling cookies, sometimes you just want something normal. A meal that feels like home. Cabbage is one of my favorite kitchen workhorses and it shouldn’t be relegated to dreary winter days or forgotten about until the fridge is running on empty. Cabbage can be a hit of sunshine and a welcoming crunch. Let it be your summertime companion!
Cabbage is great because it only needs a little bit of something to turn it into wow. When I read Molly’s book, I did a double take when it came to Brandon’s cabbage salad. One evening when the golden hour sunshine flooded into our apartment, I knew this would make the ideal dinner salad. It was simple, nothing more than lemon juice, garlic, Parmesan and good olive oil and a little seasoning. But when I started adding the shredded cabbage leaves to the bowl, I figured why not add in a bit of protein? So I threw in a can of drained chickpeas and our dinner salad was born. With a buttered Portuguese roll from our local market, this salad was perfect. I think I will make this meal my new best friend.
I’m not one to showcase my kitchen. It’s a tiny galley kitchen from 1982 with a ridiculously small amount of usable counter space (see above? That’s it!), and it’s darker than your most private thoughts. However, in the summer, around 7pm when the light is just right, the magic hour reaches all the way back into our little kitchen. I’m not going to go all Pioneer Woman on you, but figured you might want to see where all the magic happens.
lemon, parmesan & chickpea cabbage salad
(adapted from Molly Wizenberg)
1 head of cabbage, shredded
1 can of chickpeas, drained
1/4 c Parmesan cheese
2 T olive oil
2 T lemon juice
1 clove minced garlic
salt & pepper
Make the dressing by adding the lemon juice, olive oil, garlic, salt & pepper to a jar and giving it a good shake.
In a large bowl, add the shredded cabbage and the chickpeas and toss to combine. Pour over the dressing and the cheese and toss again. Season again if needed.