I think you're beautiful: autumnal cabbage salad
On Monday night K. and I took my Edinburgh friends Emma and Michael, and my cousin Ingrid for a meal in Olde Hansa, a fabulously cosy and atmospheric Medieval restaurant right in the centre of Tallinn's Old Town. The meal isn't really the right word - it was more of a feast. You see, Olde Hansa aims to imitate a rich Hanseatic merchant's house, so the portions are huge, generously seasoned and substantial; just as importantly, their light cinnamon, dark herbal and dark honey beers extremely drinkable. By the end of the meal we were absolutely stuffed, unable even to think about the dessert menu*. As Emma & Michael popped over to Helsinki for a night yesterday, K. and I wanted a light and simple dinner, to counteract the indulgent medieval feast from the night before.
Salads are handy for moments like that, so I made a salad from organic red cabbage, crisp and fresh, that I had bought from a small organic food store on Sunday. Red cabbage is such a visually beautiful vegetable, and went well with sweet and juicy pineapple and crumbly cottage cheese. The resulting salad was tasty, light and healthy, and oh-so-pretty - a perfect partner to crusty rye bread.
A keeper.
Red cabbage salad with cottage cheese and pineapple chunks
(Punase kapsa, ananassi ja kodujuustu salat)
Serves 2-3 as a light meal or more as a side dish
one small red cabbage, thinly sliced
200 grams cottage cheese
one small can of pineapple chunks in pineapple juice, drained (but keep the juice)
lots of chopped fresh parsley
Maldon sea salt
freshly ground black pepper
Cut the cabbage into thin slices (I guess a kitchen Mandolin would speed up this process).
Mix the cabbage, drained pineapple chunks and cottage cheese in a bowl. Season with salt and pepper, mix in chopped parsley.
Moisten with some pineapple juice, if necessary (if your cottage cheese is moist, this might not be needed).
Serve.
* I didn't even buy a packet of their spicy sugared almonds on the way out - that's how full I was!
Salads are handy for moments like that, so I made a salad from organic red cabbage, crisp and fresh, that I had bought from a small organic food store on Sunday. Red cabbage is such a visually beautiful vegetable, and went well with sweet and juicy pineapple and crumbly cottage cheese. The resulting salad was tasty, light and healthy, and oh-so-pretty - a perfect partner to crusty rye bread.
A keeper.
Red cabbage salad with cottage cheese and pineapple chunks
(Punase kapsa, ananassi ja kodujuustu salat)
Serves 2-3 as a light meal or more as a side dish
one small red cabbage, thinly sliced
200 grams cottage cheese
one small can of pineapple chunks in pineapple juice, drained (but keep the juice)
lots of chopped fresh parsley
Maldon sea salt
freshly ground black pepper
Cut the cabbage into thin slices (I guess a kitchen Mandolin would speed up this process).
Mix the cabbage, drained pineapple chunks and cottage cheese in a bowl. Season with salt and pepper, mix in chopped parsley.
Moisten with some pineapple juice, if necessary (if your cottage cheese is moist, this might not be needed).
Serve.
* I didn't even buy a packet of their spicy sugared almonds on the way out - that's how full I was!
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