1 cup rye berries
3 cups filtered water or vegetable stock
2 cups raw walnuts
1 Tbsp honey
3 Tbsp Dijon mustard
2 Tbsp + 1 tsp walnut oil
2 tsp unpasteurized apple cider vinegar, or to taste
¼ cup extra-virgin olive oil, duck fat, or lard
2 tsp caraway seeds, toasted over medium heat until fragrant
2 medium red onions, diced
3 cloves garlic, green germ removed and minced
5 cups shredded Savoy or Napa cabbage
¼ cup chopped parsley
Sea salt & freshly ground black pepper to taste
Recipe and photo courtesy of Michelle McKenzie.
Links
[1] https://oldwayspt.org/grain/rye