RED CABBAGE SALAD WITH EGGS, CHIVES AND FRIED BREADCRUMBS

It is a cold cold winter this year, yet again we have minus degrees in the morning but as January is almost over, I just know that soon, very soon this will change. At least I hope so and i am already beginning to look forward a little to what the spring will bring that I can cook with. And look at, because here it is always a feast for the eye as well! But there is still a lot of good food around!



Cabbage is not everyone's favourite vegetable, I know, but I like it quite a lot. The only problem with it is that it is a bit of a cold vegetable, it is somehow best to eat uncooked or at least that is how I prefer it but that makes it cold, it feels colder than many other vegetables I eat raw. And while we're at it, a little unfriendly too, I think that is because when you slice it (unless you make paper thin slices) it is 'spiky' and it is difficult to bend and comfortably put on a fork which means that I don't always feel like eating it when it's is a chilly day. But this salad is not like that, to make the cabbage bend to my will, I steamed it for a couple of minutes and that turned it into a far more enjoyable companion!





RED CABBAGE SALAD WITH EGGS, CHIVES AND FRIED BREADCRUMBS

red cabbage
hard-boiled egg yolks
breadcrumbs, with or without gluten in the
chives, chopped
any vinaigrette or dressing that you like and you thinks goes well here
extra-virgin olive oil

- Slice the cabbage and steam it for 2-3 minutes. If you want it to be really soft, you just steam it a bit longer, I like it to still have a bit of crunch and do it quickly!
- I suggest you to add some of the vinaigrette to the cabbage while it is still hot so that it absorbs the flavours better.
- Fry the breadcrumbs in some olive oil and let them drip off any excess fat on kitchen towel paper.
- Put the cabbage in a bowl, add the crumbled hard-boiled egg yolks, the chopped chives and the fried breadcrumbs then drizzle vinaigrette over and toss it quickly before serving.