Wednesday, October 12, 2005
Cabbage and Coleslaw
This is the lovely cabbage plant. See the delicate folds of green.
This is the cabbage you get from the plant. But what do you do with cabbage?
Well, there's always corned beef and cabbage, or boiled cabbage at Christmas, but it's summer, so cabbage means coleslaw!
I asked my dad for his recipe, since I'm not a big coleslaw fan myself, but his isn't much of a recipe per se. He takes the prepackaged coleslaw mix or bottle and cuts it with mayonnaise and vinegar, because the mix is too sweet otherwise. Do that to taste.
Simply Recipes has a coleslaw recipe that has both mayo and non-mayo versions. The non-mayo version has a lot of sugar in it, though.
You will need:
Cabbage, either green or purple or both
For Mayo version:
For Non-mayo version:
Rice vinegar or white vinegar
Salt and pepper
Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. Julienne a half of a carrot. Thinly slice a couple of green onions.
For the mayo dressing version, add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste.
For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to taste.
Diana's kitchen has North Carolina Coleslaw.
You will need:
1 pound finely shredded cabbage
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1/2 cup vinegar
1/2 cup sugar
1/2 cup salad oil
Put cabbage, onion, and green pepepr in a large bowl.
In a saucepan, combine vinegar, sugar, and salad oil; heat to boiling. Immediately pour over vegetables in the bowl. Add salt and pepper and a generous sprinkling of celery seed, to taste. Toss to coat vegetables. Refrigerate coleslaw for several hours or overnight for best flavor.
And Cook's Recipes has Tangy Coleslaw
You will need:
1/2 large head cabbage, shredded
2 large carrots, shredded
1/2 cup finely chopped green pepper
2 tablespoons finely chopped onion
1/4 cup sugar
3 tablespoons vinegar
2 tablespoons vegetable oil
1 teaspoon celery seed
1/2 teaspoon salt
Freshly ground pepper to taste
In a large bowl, combine cabbage, carrots, green pepper and onion.
In a jar with with a tight-fitting lid, combine dressing ingredients; shake well. Pour over cabbage mixture and toss well. Cover and refrigerate for 4 hours before serving.
That seems to have a lot of sugar in it, though.
Starting from that, one can get the basic idea of a coleslaw. You start with your cabbage, and you add shredded carrot, onion, and perhaps bell pepper. That's your base. For your dressing, you can either go the mayo route or the vinegar and oil route, though I've heard that a mayo and vinegar combo usually works out well. You add some salt and pepper (and sugar if you must), then flavor the way you like to. (I think the mustard would add a nice kick, and would harmonize well when served with hot dogs.)
Of course, you're asking why I'm posting coleslaw recipes when I admit I do not eat it myself. Well, I saw the cabbage my dad pulled out of the garden and I was inspired. And if you invite me over, I'll even try your coleslaw recipe.