Zesty Cabbage Salad with Garlic and Lemon.

The following recipe is on my list of things to try. I tried to make cabbage salad yesterday but it turned out to be bitter, so I am on the lookout for recipes to make non-bitter cabbage salad. The following is one of my finds. The original link is here: http://www.care2.com/greenliving/zesty-cabbage-salad-garlic-lemon.html

Zesty Cabbage Salad with Garlic and Lemon
posted by Annie B. Bond Aug 29, 2001 10:26 am
filed under: Food & Recipes, Soups & Salads
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Adapted from Little Foods of the Mediterranean, by Clifford A. Wright (Harvard Common Press, 2003).
Sweet, slightly crunchy, with zesty flavor from lemon, and healthful benefits from garlic and olive oil–this salad will help to strengthen and nourish us for spring!
Cabbage is a lovely addition to the early-spring menu: it’s inexpensive, keeps beautifully, and is one of those great cancer-fighting cruciferous vegetables. When you fix it like this, it’s also a taste sensation.
If you’ve avoided cabbage because it can be bitter, here’s the Syrian secret for making it sweet! And just wait ‘til you see how simple this salad is to make.
INGREDIENTS
1 small head Savoy cabbage (about 1 pound), damaged outer leaves removed, cored, and shredded1/4 cup sea salt, or more to taste6 garlic cloves, very finely chopped2 tablespoons fresh lemon juice6 tablespoons extra-virgin olive oil3/4 teaspoon dried mint
1. Toss the shredded cabbage in a large bowl with the salt and let sit for 1 hour. (This will reduce the bitter taste resulting from the glucosinolates in the cabbage, which are broken down once the leaves are cut.)
2. Thoroughly wash the salt from the cabbage by dunking it in water. Taste a piece of the raw cabbage to make sure the salt is washed off. Let drain in a colander.
3. Return to the cleaned bowl. Toss well with the garlic, lemon juice, olive oil, and mint. Check the seasonings, although it should not need any more salt, and serve at room temperature within the hour.
Serves 4 to 6.

Recipe for Jalebi

Chef: Niru Gupta
Ingredients: 1/2 cup maida 1/4 cup dahi (yogurt) preferably sour ghee for deep frying a strong polythene bag for piping out the jalebis 1 1/2 cups sugar 1 1/2 cups water

Method: Mix flour and dahi, to form a paste of dropping consistency, adding water if necessary. Cover and leave to ferment for 6-7 hours. Dissolve sugar in the water, over low heat, then cook over high heat till slightly thick---one thread consistency. Keep aside, warm, till you fry the jalebis. Heat the ghee and fill the bag with the batter. Twist the opening to seal the bag. Snip a corner to make a small hole. Hold the bag over the hot ghee and pipe out swirls (like whirlpools), straight into it. Lower the heat to medium and turn the jalebis over and fry till a light brown on both sides. Lift out of the ghee and put into the syrup, leave thus for a minute or so, and lift out again and serve.

(Ref: http://cooks.ndtv.com/showonlyrecipe.asp?cond=find&id=240&category=Desserts)