Cabbage Salad with Lemon, Parsley, and Roasted Almonds

Ingredients

• 300 g white or red cabbage
• 1/2 cup olive oil
• 1 lemon
• 2 tablespoons balsamic vinegar or sherry vinegar
• salt and pepper
• 1 dl peeled almonds
• 1 pot of parsley

Equipment

• 10.25" Cast Iron Skillet with Loop Handles
• Cutting board

Instructions

1. Shred the red cabbage.
2. Grate the zest of the lemon and squeeze the juice out of it.
3. In a bowl, mix cabbage, lemon zest, juice, olive oil, vinegar and salt. Let it stand and marinate for about 2 hours.
4. Roast the almonds golden brown in a hot frying pan with a little salt. Roughly chop the almonds and parsley and stir into the cabbage salad, season with salt and pepper.

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