Cabbage Salad x3

There’s plenty of room for different varieties of cabbage salad in a diet low in
carbohydrates. White cabbage was often recommended to diabetics as a replacement to
potatoes, as it doesn’t raise blood sugar.

Cabbage salad with hot-smoked pork belly comes from Austria, where it’s popular to
season both sauerkraut and fresh white cabbage with cumin seed.

Cauliflower salad is common in countries around the Mediterranean, too, and a variation
of it features a bit of heat contributed by chili pepper.

The third salad is influenced by America. It’s a mild-tasting, creamy, green coleslaw with
our nettle pesto.

White Cabbage Salad with Hot-Smoked Pork Belly
• 4 slices hot-smoked pork belly
• 1 teaspoon cumin seeds
• 4¼ cups (1000 ml) finely shredded white cabbage
• 6¾ fl. oz. (200 ml) finely julienned leek
• 3 tablespoons mild-flavored olive oil
• 1 tablespoon apple cider vinegar
• ¼ teaspoon salt
• ¼ teaspoon coarsely ground black pepper

Cut the pork belly in thin strips, place them in a cold frying pan, and turn the heat on
under the pan. Sprinkle in some cumin seeds. Fry the pork strips until they’re nicely
browned; stir them occasionally to prevent the strips from burning. Remove the pan from
the heat and let it cool a little.

Meanwhile, mix the shredded cabbage and leek with oil, vinegar, salt, and pepper in a
bowl. Fold in the browned pork strips together along with the rendered fat from sautéing,
and mix well. Taste for added seasoning, if needed.

Cauliflower Salad with Paprika and Chili
• 4¼ cups (1000 ml) cauliflower florets
• 2 red long, pointy bell peppers
• 1¾ oz. (50 g) butter
• about 1 teaspoon salt
• ½–1 tablespoon chili flakes
• 2 tablespoons apple cider vinegar
• 3⅓ fl. oz. (100 ml) chopped Italian parsley
• cold-pressed olive oil, for drizzling

Drop the cauliflower florets in salted, boiling water and parboil for 2 minutes. Drain well.
Seed and cut the bell peppers into four sections lengthwise, and then cut the quarters into
strips. Brown the butter in a pan and add in the bell pepper strips and the cauliflower.

Season the vegetables with salt and the smaller amount of chili flakes. Sauté them for a few
minutes, shaking the pan from time to time.

Pour in the apple cider vinegar and let it cook in. Taste and add more salt and chili, if
needed. Let cool and then, just before serving, stir in the chopped parsley. Drizzle some
(preferably) cold-pressed olive oil over the salad for extra flavor and nutrition.

Coleslaw with Nettle Pesto and Mayonnaise
• 4¼ cups (1000 ml) finely shredded white cabbage
• 3⅓ fl. oz. (100 ml) mayonnaise (see recipe page 42)
• 3⅓ fl. oz. (100 ml) nettle pesto (see recipe page 46)
• ¼ cup (50 ml) toasted sunflower seeds
• salt and ground white pepper to taste

Place the shredded cabbage in a bowl. Knead the cabbage thoroughly with your hands to
make it softer and easier to mix with the mayonnaise. Mix in mayonnaise, pesto, and
sunflower seeds; season with salt and pepper.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund