This was supposed to be a salad with shaved brussels sprouts. But I need to give those another week or two before using (hoping they'll continue to grow on the stalk). So I decided to try the cabbage I had recently harvested. The technique of tossing it with the dressing and keeping overnight is something I've seen (but not used before) with kale in order to soften the texture. It worked well with the cabbage here, although the cabbage was more tender due to its size than had it been fully grown.
The bitterness is offset by the sweetness of the pomegranate and tangy feta cheese. I also tossed on some roasted pistachio nuts. Delicious!!
For the dressing, put the following into a small mason jar and shake it up: 1 1/2 Tbsp grapeseed oil, 2 Tbsp apple cider vinegar, 3/4 tsp grainy mustard, 2 cloves garlic minced, pinch of salt (or you can pretty much use any vinaigrette).
Slice the cabbage. Place in a seal-able container and pour some of the dressing over top. Give it a massage with your fingers to ensure it is well coated - add more dressing if needed (I used about 3/4's of it). Pop the lid on and leave in the fridge overnight or at least a few hours.
Rather than the pomegranate-feta-pistachio combo, it would also go well with dried cranberries, pecans and some shaved parmesan cheese.
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