The New York Times recently sang the praises of cabbage in their article The 11 Best Foods You Aren’t Eating. Wow, ok, so I just checked the date and it was posted on June 30, 2008! Funny how time is compressed in my noggin…

Anywhooo, I found their suggestion for how to eat cabbage less than inspiring. As a crunchy topping for burgers? Enh. I have always loved cabbage and the Greeks have a particularly delicious way of preparing it in all it’s raw glory. It’s called lachanosalata (pronounced la-ha-no-sa-LAT-a). It’s simple as a pimple and delish as a knish. Here it be:

Naturally Gluten-Free! Lachanosalata: Greek Cabbage Salad

Naturally Gluten-Free! Lachanosalata: Greek Cabbage Salad

Lachanosalata: Greek Cabbage Salad

  • 1 head of green or red cabbage
  • juice of 1 lemon OR 3-4 T red wine vinegar
  • 1/2-3/4 tsp salt
  • copious amounts of olive oil
  • Greek oregano

Slice the cabbage into thin, thin, thin, did-I-mention-thin? strips. Put in a bowl and sprinkle with salt. Pour the lemon or vinegar on & toss. Douse in olive oil and sprinkle oregano on top. The salad is great fresh. And as the leftovers marinate, the cabbage becomes translucent and reduces quite a bit – the second day is a different and equally delicious experience. Kali orexi!