Balkan cabbage salad is a sour, refreshing Balkan meze made by tossing thinly sliced white cabbage with roasted red pepper paste, vinegar and olive oil. Rubbing the cabbage with salt to draw out some of its liquid keeps the salad crunchy instead of watery. It packs neatly into a sandwich for a lunchbox, and it also finds a comfortable place next to cheese on a breakfast table.
Rub the thinly sliced cabbage with the salt and let it sit for 15 minutes, then squeeze out some of the liquid by hand.
Roast the red bell peppers directly over the flame for 10 minutes until the skins blacken, then peel and mash them.
Mix the garlic together with the mashed pepper, vinegar, olive oil and cabbage.
If you skip rubbing the cabbage with salt and mix it straight with the dressing, the salad releases liquid quickly — don't skip the rubbing step.
Adding a pinch of red pepper flakes to the pepper paste gives the salad the slightly sharp bite typical of Balkan cooking.
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