Читать книгу Crazy Feasts - Dr. Marilyn Ekdahl Ravicz Ph.D. - Страница 15

1 medium head of cabbage, coarsely chopped

2 large leeks, washed and coarsely sliced (3 if smaller), white parts only

3 Tablespoons olive oil

3 Tablespoons wine vinegar

1 teaspoon celery seeds

½ teaspoon finely chopped rosemary (optional)

2 Tablespoons chopped fresh basil (use slightly less than 1 if dried)

salt and pepper and a dash of lemon juice to taste

Cook the cabbage and leeks separately in lightly salted water until still crisp, or use the microwave. Cabbage cooks more rapidly than leeks. Use a microwave, but do not overcook. Best sprinkled with water and microwaved under a cover.

Heat all the other ingredients together, stirring for 3-4 minutes. Pour sauce mixture over the cabbage and leeks, tossing lightly until well mixed. Serve warm, hot, or at room temperature.