Creole Cabbage Salad
1 extra large beef bouillon cube from a 2.3 ounce package
2 Tablespoons of water
1 large head green cabbage (about 3 pounds), thinly sliced
1 bunch green onions, roots trimmed and finely chopped
1 medium shallot, finely chopped
1/2 teaspoon dried thyme
3/4 teaspoon dried basil
4 cloves of garlic, minced
1/2 cup olive oil
1/4 cup red wine vinegar
Tabasco to taste, optional
Kosher salt and freshly ground black pepper to taste
In a small bowl, combine the bouillon cube and water. Microwave on high for one minute. Allow the bouillon cube to dissolve in the water; set aside to cool to room temperature.
Place the cabbage in a large bowl. Add the green onions, shallot, thyme, basil and garlic; toss to combine. In a separate medium bowl, whisk together the oil, vinegar, and bouillon mixture. Pour the vinaigrette over the cabbage and toss to coat the cabbage completely. Season to taste with Tabasco, kosher salt and freshly ground black pepper. Enjoy!
Printed from thegalleygourmet.net