Turn Leftover Cabbage Into An Easy Side Dish (Hint: Make It Greek-Style)

We love cooking with cabbage, since there are only a few foods that can match it for vitamin K, but we often face a dilemma: our recipes take only a partial head of cabbage, and then we have leftovers. Nobody wants to waste perfectly good veg, but using up the remainder can feel like a chore. We haven't had any issues devouring leftover cabbage, however, since we found out the basic formula for lahanosalata, our favorite new take on a Greek salad. The name literally translates to "cabbage salad," and, given its simplicity, we understand the brevity. It should be impossible to get so much flavor out of a handful of simple ingredients (cabbage, shredded carrot, herbs, olive oil, and vinegar), but we're here to tell you that this salad is the real deal.

If you think of juicy tomatoes and plump cukes when you think of Greek salad, you're probably imagining horiatiki, which celebrates the bounty of the summer growing season. Lahanosalata is its cold-weather equivalent, born of the fact that, when you know the best place to store cabbage (a chilly, dark resting spot), it can last all winter long. All you need is a deft hand with a knife to ensure that your cabbage is cut into thin, edible shreds and your carrots have a nice julienne cut, though a mandoline would definitely help. Compile your prepared ingredients in a nice, big bowl and toss them with a few generous glugs of good olive oil and pungent vinegar. With some salt and pepper to taste, you have a fresh, hearty salad that plays excellently with all your favorite stews, casseroles, and other sturdy autumnal or winter dishes.

The ease of preparation is a big selling point for lahanosalata, but you can add a few extra ingredients and really turn it into a showstopper. Any good Greek salad features feta cheese, as you know, and that holds true for the cabbage version as well. We've also seen sweeteners added to the dressing to really bring out the character of the starring veg, including thyme-spiked honey, grape syrup, or even quality balsamic vinegar. Note that classic lahanosalata is served fresh and crisp, but you can marinate it in the dressing for an hour to allow the flavors to penetrate. You can leave it in the fridge overnight if you like your cabbage softer and more like a slaw.

If you want to build a simple, elegant meal, you can turn lahanosalata into the foundation of a rustic, delicious main dish. Some lean grilled protein would be elegant and effective atop the fresh cabbage, whether you opt for chicken breast or salmon. Chopped hard boiled eggs also wouldn't taste amiss. You definitely don't need to complicate things, but keep in mind that the sturdy cabbage and classic flavors will pair well with other wholesome players. Since this is a recipe that features only a sparing number of ingredients, ensure that you use the best versions that you can get your hands on. Knowing the signs that you're buying real olive oil is always a plus when you're constructing delicious Mediterranean dishes, and this is no exception.