GREEK CABBAGE RECIPES RECIPES

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GREEK CABBAGE SALAD RECIPE (LAHANOSALATA)



Greek cabbage salad recipe (Lahanosalata) image

Learn how to make a delicious, healthy Greek Lahanosalata -shredded raw cabbage salad. Grated carrots and a Mediterranean dressing add flavor and some extra color.

Provided by Makos

Categories     Salad

Total Time 15 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 8

2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup grated carrots
1/2 cup crashed walnuts (optional)
4 tablespoons olive oil
2– 3 tablespoons wine vinegar
1– 2 tablespoons grape syrup ((or maple syrup or honey))
Salt and pepper to taste

Steps:

  • Mix the ingredients for the salad in a large bowl.
  • Transfer the ingredients for the dressing to a small bowl and whisk with a fork until homogenized. You can also trasnfer it to jar, close the lid and shake very well.
  • Add the dressing on top of the salad and mix well to combine. Taste and adjust according to your liking. Eat!

Nutrition Facts : Calories 162 kcal, ServingSize 1 serving

GREEK CABBAGE PIE WITH DILL AND FETA RECIPE - NYT COOKING



Greek Cabbage Pie with Dill and Feta Recipe - NYT Cooking image

A favorite winter pie in the northern regions of Greece, this is a bit time consuming to make, but worth every minute. Serve it as a vegetarian main course at your next dinner party.

Provided by Martha Rose Shulman

Total Time 1 hours 30 minutes

Yield 1 10-inch pie, serving 8

Number Of Ingredients 11

1 large green cabbage, about 2 to 2 1/2 pounds, quartered, cored, and shredded
1/4 cup extra virgin olive oil
1 large red onion, chopped
2 large garlic cloves, minced
Salt and freshly ground pepper
1/4 cup chopped fresh dill
1/4 cup chopped fresh Italian parsley
3 large eggs, beaten
6 ounces feta cheese, crumbled
12 sheets phyllo dough
1 tablespoon unsalted butter, melted (optional)

Steps:

  • Bring a large pot of generously salted water to a boil, and meanwhile fill a large bowl with ice water. Add the cabbage to the boiling water and blanch for 1 minute. Transfer to the ice water, allow to cool for a couple of minutes, then drain.
  • Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the cabbage. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. Add salt and pepper to taste. Stir in the dill and parsley, and set aside.
  • Preheat the oven to 375ºF. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl and beat in the crumbled feta. Stir in the cabbage mixture and combine well.
  • Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the cabbage mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil (or olive oil and butter). Stuff the edges into the sides of the pan. Make a few slashes in the top so that steam can escape as the pie bakes.
  • Bake 40 to 50 minutes in the preheated oven, until the phyllo is crisp and dark golden brown. Serve hot, warm, or room temperature.

Nutrition Facts : @context http//schema.org, Calories 265, UnsaturatedFatContent 9 grams, CarbohydrateContent 25 grams, FatContent 15 grams, FiberContent 4 grams, ProteinContent 9 grams, SaturatedFatContent 5 grams, SodiumContent 525 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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