🫙 From the Spice Rack
Roman Coleslaw
1 md Cabbage 3 oz Olive oil 1 tb Liquamen (sep. recipe) 1 tb White wine 1/2 ts Cumin seed, ground 1 ts Caraway seed 1 Leek, trimmed, chopped fine 1 Coriander leaf, chopped (optiona...
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Ingredients8 items
Ingredients
- 1medium cabbage
- 3ozolive oil
- 1tbsp liquamen (sep. recipe)
- 1tbsp white wine
- 1/2tsp cumin seed, ground
- 1tsp caraway seed
- 1leek, trimmed, chopped fine
- 1coriander leaf, chopped
Directions
- 1
1 md Cabbage 3 oz Olive oil 1 tb Liquamen (sep
- 2
recipe) 1 tb White wine 1/2 ts Cumin seed, ground 1 ts Caraway seed 1 Leek, trimmed, chopped fine 1 Coriander leaf, chopped (optional) Peppe
- 3
Boil the cored cabbage in enough water to cover for 15-20 minutes, until tender
- 4
Drain, then rinse the cabbage in cold water until cool
- 5
Drain again, then chop well
- 6
2) Mix together the remaining ingredients and pour over the chopped cabbage
- 7
Mix well and serve
- 8
NOTE: This recipe may be prepared without chopping the cabbage leaves