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Cabbage Salad


6 Servings


½ small-medium sized cabbage, cored and shredded (6 cups)
1 cup of chopped walnuts
1 cup of dried cranberries


¼ cup evoo
2 T balsamic vinegar
2 cloves garlic, minced
1 1/2 teaspoons dried oregano
Sea salt and freshly ground black pepper to taste
Several springs of fresh oregano for garnish


Will need : Pot of warm water for cleaning cabbage, cutting board, chef’s knife, large bowl, garlic mincer, measuring cup, measuring spoons, serving bowl

Remove core and outer leaves of the cabbage.

Cut the cabbage in half and soak in a pan of warm water.

Rinse the cabbage and slice thinly into long thin shreds.

{Stop and taste it. Its sweetish clean taste is very satisfying. You might like to keep a bag of clean shredded cabbage in your fridge to pull out for a crunchy snack, or to add to a salad. }

In a large mixing bowl, combine the shredded cabbage, chopped walnuts and dried cranberries.

Make the dressing by whisking together the evoo, balsamic vinegar, minced garlic, dried oregano and salt and pepper.

Pour the dressing over the cabbage, walnut and cranberry salad, and toss so all cabbage is coated with the dressing.

Spoon into individual salad bowls and top with leaves of the fresh oregano pulled from the stems.


Feed the World – Save Yourself

"You can feed the world by growing cabbage! Even a small head yields plenty for a large cabbage salad,” says Patricia Moore-Pastides, former First Lady at the University of South Carolina, and accomplished cook and cookbook author.

This recipe caught our collective eye because it’s healthy, tasty and perfect to add a bit of freshness to your Thanksgiving or harvest meal. Check it out.