The creaminess and tang of cottage cheese and mayonnaise offset the edge of onion and the crispness of cabbage.<\/p>\n
1 (2 1\/2-lb) green cabbage, outer leaves discarded
\n1 medium onion, halved lengthwise, then thinly sliced crosswise
\n2 tablespoons chopped fresh flat-leaf parsley
\n2 cups 4% cottage cheese (preferably small-curd; 16 oz)
\n1\/2 cup plus 2 tablespoons mayonnaise
\n1 tbsp fresh lemon juice, or to taste
\n1 teaspoon salt
\n1\/2 teaspoon black pepper<\/p>\n
Cut cabbage into 2-inch wedges and core, then very thinly slice crosswise. Transfer to a large bowl. Add remaining ingredients and toss to coat. Let stand 15 minutes (or chill up to 2 hours) to allow flavors to meld.<\/p>\n
Makes 8 to 10 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
The creaminess and tang of cottage cheese and mayonnaise offset the edge of onion and the crispness of cabbage. 1 (2 1\/2-lb) green cabbage, outer leaves discarded 1 medium onion, halved lengthwise, then thinly sliced crosswise 2 tablespoons chopped fresh … Continue reading