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Garlic Cabbage Salad

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  • 1 md Cabbage; finely shredded
  • 1/2 c Oil
  • 1/2 c Vinegar
  • 1/2 c Sugar; (or substitute)
  • Crushed fresh garlic I use the bottled "fresh" kind and lots of it! Depends on how lethal you want it to be !


This is a wonderful alternative to the usual Coleslaw or Sauerkraut. Excellent for barbeques......or as we call them in South Africa, a "braaivleis". Pronounced "braai" to rhyme with "sigh", and "vleis" to rhyme with "case", but important to remember that the "v" is said softly, as if it was an "f" ! We generally just refer to it as a "braai" !
Blend oil, vinegar, sugar and garlic very well. I use a food processor and blend till thick and creamy. Pour over prepared cabbage and let it stand for a few hours before serving.
VARIATION: Occasionally I add in some finely chopped celery leaves or even parsley......just for a colour contrast, really , with the cabbage. Does give it a more interesting look !
TIP: Be brave with the garlic..........that's what gives this salad "attitude" ! Posted to JEWISH-FOOD digest by "nicole kirshenbaum" <> on Jun 4, 1998