Tuesday, March 23, 2010

Cabbage Salad

We have this often when the cabbages in the garden are threatening to overwhelm both us and the "cabbage patch". But of course you can buy a head of green cabbage and do this as an accompaniment to your main course. It's fast and good, and Adriana served it often. It could be considered a luncheon dish on its own.
1. Finely slice (or shred) as much cabbage as you think you'll need.
2. Crumble in a tin of solid-pack tuna. (We buy water-packed, but packed-in-oil is what Adriana used). Try some imported (from Italy) tuna if you can find it, just for interest's sake. I sometimes think it's more flavourful.
3. Toss in a few capers, if you like them.
4. Add salt and pepper to taste, and dress with oil and red-wine vinegar to taste.

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