Thanks to my father, I have knife skills. Thanks to him, I also know how to sharpen a kitchen knife. He’s always kept his kitchen knives perfectly sharp and I still remember the first time I encountered a blunt knife – it was in home economy class. And I did not understand what was wrong with it, because until then I thought that sharpness was a natural state of knives.
My father considers cooking a relaxation. Even when somebody else is cooking, he’ll come to the kitchen to ask whether you “need something chopped?”
I, like my father, enjoy the slicing and chopping, a repetitive task that requires your full attention and thus relaxes the mind.
This recipe makes a lot of salad, but since the salad keeps well and only becomes better, I would not halve it. We’ve already made it twice and both times it was gone within two days. The copious amount of vinegar effectively pickles the cabbage and makes it all too edible. One year ago: Gingerbread chocolate cookies
Vinegar slaw with cucumber and dill
From Deb Perelman: The Smitten Kitchen Cookbook
1 medium head green cabbage (about 900 g/ 2 pounds)
1 large seedless or English cucumber
2 tbsp chopped fresh dill
120 ml (½ cup) white wine vinegar
1 ½ tbsp sea salt
4 tsp sugar
120 ml ((½ cup) cold water
Cut the cabbage in quarters, core and slice very thinly. Slice the cucumber in round discs as thinly as possible. In a large bowl, toss the cabbage cucumber and dill together. Whisk the vinegar, salt and sugar together in a small bowl until the salt and sugar dissolve. Stir in the water. Pour the liquid over the salad, and let it marinate, tossing the cabbage occasionally. After 1 hour, it should be a bit wilted and crunchy, at 2 hours, it’s even better.
The salad keeps, covered, in the fridge for a week.