The Academy Award- and Emmy Award-winning actress and her daughter offered "Sunday Morning" their take on a cabbage salad recipe from another award-winner, actor Burgess Meredith.
- Recipe index: "Sunday Morning"'s 2015 "Food Issue" - Delicious menu suggestions from top chefs and the editors of Bon Appetit magazine
Cloris Leachman's & Dinah Englund's Version of Burgess Meredith's Cabbage Salad
1 head green cabbage, thinly sliced and coarsely chopped
3 types of hard, sharp cheeses of your choice. [For the show I used 1/3 cup each of Beemster Gouda, Jasper Hill Landef, and Le Cret Gruyere, cut into small squares, but feel free to change it up.]
1/4 cup olive oil
1/8 cup red wine vinegar
1/8 cup balsamic vinegar
1/4 cup Bragg's amino acids
Juice of half a lemon
1 tsp. of Dijon mustard
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. mustard seed
1/4 tsp. crushed red pepper
2 tsp. finely chopped fresh rosemary
2 tsp. finely chopped fresh oregano
Four turns of freshly ground black pepper or to taste
Cut cabbage in half. Cut out the heart and discard. Slice cabbage somewhat thinly. Place into a large salad bowl. Add cut cheese pieces to salad bowl.
Mix all dressing ingredients in a small bowl with a whisk or fork. Dab a piece of cabbage in dressing to make sure it all works together. Pour over cabbage and cheese and toss for 1-2 minutes to ensure the dressing is infused into the cabbage.
Use your creativity and inner chef to adjust to what makes you happy!