Lemon and Parmesan Cabbage Salad

Cabbage is WAY cheap right now at the store, in anticipation of St. Patrick's Day. I bought 3 heads of cabbage for $3! You can not beat that. I am saving one for enjoying with my corned beef and pototoes, but the others will be enjoyed as salads.

I found this recipe in A Homemade Life: Stories and Recipes from My Kitchen Table, by Molly Wizenberg. I forgot to write down the exact recipe, but I have remade it twice and it isn't too hard. Justin thinks this tastes like a cesar salad, but with cabbage. He is pretty close, minus the anchovies and egg. This makes a big bowl of salad, which I think tastes even better the second day.

Lemon, Parmesan Cabbage Salad (adapted Molly Wizenberg because I returned the book to the library before I copied down the actually recipe...doh!)

1 head of cabbage, very finely shredded. (I like to use 1/2 a head of red and 1/2 a head of green)
2 garlic cloves, smooshed into a paste
Juice from one lemon
1/4 cup olive oil
large pinch salt and pepper
1/2 cup shredded parmesan cheese

1. In a jar, that has a lid, add garlic, lemon juice, olive oil and salt and pepper. Shake vigorously.
2. Pour dressing over cabbage and toss with cheese.

Voila, enjoy! :)

Other Farmer Jo Cabbage recipes: 
Sweet and Sour Cabbage
Rainbow Slaw