Quote:
Originally Posted by Dude111
I used to love getting CABBAGE SALAD at lunch in school  |
I first had it In Haifa. Normal salad leaves don't like Mediterranean heat, so they shred white cabbage and white onion, add a little lemon juice and salt and toss it occasionally over about 30 minutes to slightly soften and mellow.
Other variations included radish, red onion, red cabbage, skinned and deseeded cucumber, mint leaves or a dash of yoghurt (yuk). A large flatbread full of it cost less than a coffee.
The buggers in Beirut would add chopped chillies if you didn't keep an eye on them.