Wednesday, April 27, 2011

Cabbage Salad

By Joshua Caleb Hutchens, re-posted from

I know that, generally, food falls under Stacy Leigh’s jurisdiction since she is our gospodină, which is the Romanian word for housewife (or more literally, mistress of the house), but in our home, salads fall under my dominion.

So, here I want to share what will hopefully be the first of many Moldovan recipes—salata din varză, which the New American Standard Bible would translate “salad from cabbage,” but for those of you who prefer the New International Version, it is “Cabbage Salad.”

•1 small cabbage or ¼ of a large cabbage, green or white
•1 medium onion, chopped
•1 large carrot, grated
•¼ cup sunflower oil (Since sunflowers are a main crop in Moldova, this is our everyday oil. They don’t even sell vegetable oil. Vegetable oil would work as a substitution, though it isn’t as healthy. Olive oil could also be substituted but the Moldovan flavor would turn Italian.)
•¼ cup vinegar

•optional: cucumbers, tomatoes, or a bell pepper

1.Prepare all vegetables and place together in a large bowl (once we have fresh cucumbers and tomatoes this summer, we will throw some of them in as well).
2.Mix vegetables together.
3.Add oil, vinegar, and salt to taste (but be careful not to over-do it since the flavor will intensify after sitting a few minutes) and mix well.
4.Top the salad by sprinkling with parsley.
5.Let rest for at least 15 minutes so the cabbage can soak up the oil and vinegar.

Then enjoy this Moldovan salad. Fellow Kentuckians will like this with fried chicken, mashed potatoes, peas, sweet tea, and cornbread.

*Thanks goes to the Peace Corps Moldova since the basis of this recipe can be found in their 2005 cookbook.

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