1. Core the cabbage. 2. Shred the cabbage and carrot with a grater or in a food processor. 3. Transfer to a large bowl and sprinkle the salt all over; stir. 4. Set aside the salted cabbage for half an hour. After thirty minutes have passed, rinse and drain. ^^^---I use a salad spinner for this step. 5. Sautè the red cabbage and shredded carrots with olive oil in a large pan for about 3 minutes on low-medium heat. Do not over cook! 6. Take off heat and cool. 7. Once the cabbage and carrots have cooled, transfer the mixture to a platter. 8. Combine the garlic-yogurt sauce ingredients and spoon over the cabbage and carrots. 9. Heat up olive oil in a small pan and add in the paprika, cayenne and sumac. Infuse the spices for about 1-2 minutes on medium-low heat (be careful not to burn!) then drizzle over the yogurt sauce and around the cabbage and carrots. 10. Garnish with dill or parsley and the lemon wedges. 11. Servings are estimated. ---------------------------------------------------------------------------
Nutrition
Ingredients
