This cabbage salad is inspired by a side my Zia Rosa made for lunch during my last visit to Italy. It's simple, tasty and works well when you're pressed for time or want to eat a little on the lighter side. Zia Rosa used green cabbage and served it raw. I use savoy cabbage (because it's easier on the stomach) and cook it slightly to bring out the sweetness.
1 savoy cabbage
1/4 cup olive oil, extra virgin
2 teaspoons salt
1 teaspoon pepper
Remove the outer leaves of the cabbage if they are distressed or browned. Cut the cabbage in half, remove the core, and slice it into thin ribbons. If using a knife, put the flat side down and cut into strips. If using a mandolin slicer, slice with the flat side facing out. Once sliced, gently wash.
While preparing the cabbage, bring a large pot of water to boil. Add the cabbage and stir making sure it's submerged in the water. Cook for 2 - 3 minutes. It won't necessarily come to a boil, but 2 -3 minutes is enough time to wilt it, bring out the sweetness, and leave it with some crunch.
Pour into a colander and run under cold water. Shake to strain well. Add to a large bowl. Drizzle with olive oil and add the salt and pepper. Toss and serve.
I think this is tastiest just a little warm, but love it cold as well.