From Dirt To Slaw

Cabbage. I’ve never done anything with it other than make various slaws. I’ve certainly never cooked it, and I don’t know that I plan to; it just doesn’t sound that appetizing to me. Please, someone tell me I’m wrong. Believe me, if anyone links up below with a cabbage recipe for anything other than a slaw of some sort, I promise I’ll try it.

But until then: slaw. The one I usually make is super easy, and I make it often because I get a lot of cabbages from our CSA. I quarter and core a head of cabbage, then I chop it up. I know many people use a food processor to shred it. I don’t bother. So mine is always a bit chunkier than the finely shredded stuff, but I kind of like that. It makes it more salad-ey.

I throw the chopped up cabbage in a big ol’ bowl and toss it with a pinch or two of salt and several tablespoons of cider vinegar. My recipe says 3 tablespoons, but I know I use more than that. I like vinegar.

Then, if I have them, I grate a few carrots into the bowl. I add some mayo, about 2/3 cup depending on how creamy I want it, how big the head of cabbage was, etc. Toss it all together and that’s it. Done.

I’d take a picture, but then I’d be going into my kitchen and taking a photo of 4-day-old cole slaw, which just seems wrong.

Thoughts on cabbage? Do share:

6 Responses

  1. I cook cabbage a lot, but I do think of it as more of fall or winter food because it goes so well with beans and cornbread. Cut up cabbage coarsely and add a little salt and pepper and a little water. I like to add some pieces of ham or some bacon grease to give it a little more flavor. Cook in oven for about 45 min at 375 ( until cabbage is tender). Some people put vinegar on it when they eat it but I like it plain. This is a southern staple.

  2. This isn’t cooked, and there’s a lot more to it than cabbage, but it is easy and SO DELICIOUS. We make it a couple of times every summer.

  3. Stuffed cabbage rolls (St. Patty’s Day anyone?)!!! It stinks up the house, but they’re good. Try Ina’s recipe:

    I like mine with a sweet sauce like her’s.

  4. i like an asian slaw–cabbage, carrots, green onions, cilantro, and a dressing of olive oil, cider (or rice or wine) vinegar, sugar, garlic, ginger, salt, pepper, and maybe a little cumin, coriander, and sesame oil. add some crunchy peanuts or cashews–yum:)

    i’ve never made it, but kimchee is supposed to be easy, yummy, and healthful.

    i like saurkraut, too, with apples and beer…

  5. I do like raw cabbage, but something happens to me when it cooks. I hate the smell of cooked cabbage. I also tried to grow the savoy variety this year without much success. Cabbage needs lots of room and lots of sun, neither of which I have. I had an asian slaw recently that had ramen noodles in it – really good!

  6. sauerkraut, num num.