Fresh Winter Cabbage Salad
This salad is a simple and light winter salad. We are using a locally sourced green cabbage which is crunchy, sweet and refreshing. We use a high quality himalayan salt to bring out some water and sweetness in the cabbage. The meyer lemon also adds some sweetness and some acidity / brightness to the dish. We use a locally sourced olive oil created from Mission Olives. It adds a nice smooth and rich creaminess to the dish. The fresh and sweet cherry tomatoes and the chicken sausage complete the dish.
wash the cabbage 1 Minutes
Rinse the head of cabbage and pull of any wilting leaves.
Slice the Cabbage 3 Minutes
Lay the head of cabbage on the cutting board with the flat stem side laying down on the board. The cabbage should sit on the board without rolling. Slice the cabbage in half from the top down to the bottom slicing the stem in half. The stem will hold both pieces of cabbage together. Lay one half flat on the cutting board. Form a claw with one hand over the cabbage with your knuckle near the edge of the tip of the cabbage. Using your knuckle to guide the blade with a knife in the other hand use a rocking motion to slice off the tip of the cabbage working down towards the stem. As you cut you will see strips of cabbage falling onto the cutting board.
quarter the tomato 5 Minutes
Place the tomatoes on a cutting board. Stand up one cherry tomato on a cutting board with stem facing upwards. Using a sharp thin knife slice top down through the stem of the tomato. Place the halves on the board with the cut half facing upwards. Cut in the direction of the stem, the thin line separating the flesh of the tomato, through the tomato. The stem will hold the juice in the tomato together. If you cut perpendicular to the stem the juice of the tomato will not stay intact in the tomato.
Halve the Citrus 2 Minutes
Place your lemon, lime, orange or other citrus on the cutting board with the stem facing outwards. Using one hand, hold the citrus fruit with the claw grip and use your knuckle to guide the knife as you slice the citrus fruit in half. A serrated bread knife will work best for cutting through the skin.
Mix the Cabbage Bowl 3 Minutes
Add the sliced cabbage and tomatoes to a large mixing bowl. Squeeze in the lemon over the cabbage and mix with hands or mixing utensil. Then drizzle in the olive oil add a dash of salt and mix. Taste a little bit to test the saltiness. Add the desired amount of salt as you taste it.
Braise the Sausages 10 Minutes
Add a high temperature oil such as coconut oil or ghee to a deep rimmed pan and turn the heat to medium high. When the oil starts sizzling add the sausages to the pan. Allow the sausage to brown. It is brown when the skin resembles a light to dark brown color. Turn the sausage once it reaches this color. Continue browning the sausages until all sides are browned. Once the entire sausage is browned add the vegetables to pan. Place the veggies in between the sausages and cover the pan with a lid and turn down the heat to medium-low. At the 5 minute mark pull off the lid, toss the veggies and move the sausages on top of the veggies. Cover again and keep cooking for 5 minutes for the total of 10 minutes cooking time.