Gush Katif-style heads of cabbage — meaning, an actual head that doesn’t need to be checked for bugs — might just be my most exciting grocery find ever. I’ve always been frustrated with the pre-packaged shredded cabbage. It’s expensive, lackluster, and tends to go bad after a few days. But I wasn’t about to check a head myself, so I just kept buying the bags and hoping for better results.
The first time we found this kind (where you separate the leaves, soak in soapy water for 3 minutes, rinse, and use), I was shocked at how good it was. I’ve always liked cabbage and loved cabbage salads, but this was crazy! Fresh, crunchy, crisp, and gorgeous — who knew?
This salad is an easy way to enjoy purple cabbage. Baby corn, scallions, and sunflower seeds add color, complimentary flavors, and a bunch of textures. The dressing is all pantry items, really simple, and makes this a knockout salad.
Plus, did you know that cabbage is one of the simanim we eat on Rosh Hashanah? With seven meals over three days, I’m willing to bet there’s a place at your table for a pretty purple cabbage and a couple of accessories.
- One year ago: Cream cheese swirl brownies
- Two years ago: Gypsy soup
- Three years ago: French onion soup
Yield: About 8 servings
- 1 large head purple cabbage (12 cups sliced cabbage, loosely packed)
- 1 (14 oz/410 g) can baby corn, sliced into ½-inch pieces
can baby corn
- ½ cup sliced scallions (green and white parts)
- ½ cup sunflower seeds
- 7 Tbsp sesame oil (olive oil is also okay)
- 3 Tbsp soy sauce
- 1 Tbsp silan (date honey/syrup), honey, or granulated sugar
- 5 cloves garlic, crushed
- ½ tsp fine salt
- Pinch ground black pepper
1. Quarter the cabbage and cut out the core. Discard any outer leaves that seem like they’ve seen better days. Separate the leaves, soak according to package directions (for Gush Katif-type cabbage), and pat dry. Stack several leaves together and slice thinly. Transfer all the cabbage to a huge serving bowl.
* If you’re using regular cabbage, consult your rav for guidance on checking it for possible infestation.
* If you’re using pre-packaged shredded cabbage, keep in mind that it packs more tightly when measured. Twelve cups of pre-packaged is probably too much for this amount of dressing.
2. Add baby corn, scallions, and sunflower seeds to the cabbage.
3. In a small bowl or straight in a glass measuring cup, whisk together the oil, soy sauce, silan, garlic, salt, and pepper. Pour over the salad, toss well, and serve.
Make ahead: For maximum crunch, prepare the salad and the dressing separately and combine them shortly before serving.