Her name was Ernesta Gullo, but all the adults called her Ernie. We kids called her Mrs. Gullo because that’s how kids of my generation were raised—we would never dream of addressing adults by their first name. She and her family lived about four doors down from us. Mrs. Gullo’s daughter, Maria, was the youngest of eight kids, and my siblings and I were friends with her. All of us neighborhood kids would hang out together, and we’d stop at my grandmother’s house (another two doors down) for popsicles in the warm weather and cookies in the cold weather. Everybody knew everybody in that neighborhood. It was a good place to grow up.
It was a treat to be included for dinner at the Gullo house, because Mrs. Gullo could cook. The cabbage salad was my favorite. Even now, fifty years later, my sister and I remember that vinegary-salty-garlicky salad. The simplicity is what made it so good. It was perfect with pan-fried steak, which is how I remember Mrs. Gullo serving it. I was recently in touch with Maria, and she told me what was in it. There aren’t exact quantities for any of the ingredients, because people didn’t measure ingredients with measuring spoons and cups—especially not Italian women like Mrs. Gullo. Women of that generation went by taste and experience. So, when you make this cabbage salad, just add the oil and vinegar and spices little at a time, until you find the balance you like. If you don’t want to use a whole head of cabbage at once, no problem. Start out with a half or quarter of a head. This is a great dish for a party because it comes together quickly. When it is first made, the salad is crunchy. Leftovers are equally delicious the next day or three, after the cabbage has softened in the oil and vinegar, and the flavors have had a chance to blend more.
Ingredients:
· Fresh cabbage, core removed, any tough outer leaves removed, and leaves sliced into thin strips
· Vinegar (I use white wine vinegar)
· Oil (I use olive oil)
· Salt and pepper
· Garlic powder
Technique:
Mix everything together in a bowl. Taste and see if you need to add any more of the ingredients listed. Store any leftovers in a sealed container in the refrigerator.
If you're feeling creative, you can add toasted sesame seeds, toasted sunflower seeds or pepitas, along with grated carrots.
