This year I planted 3 rows of cabbage in my garden, which is 25’x30′, so you can imagine that things are pretty green around here! 2 of the rows are flat leaf, which I am drying and freezing for soups and stews this fall. The other row is head cabbage–just like you find in the grocery store, only much tastier!! The cabbage is very crispy, bright green, a little sweet, and just bitter enough! My only problem is that I have about 30 heads of cabbage ready to eat…NOW! What that means is that we will be doing the cabbage thing here until we rid the garden of the very last head! It also means I need to run to Sams to load up on beano!!
Good thing we love cabbage here at 488! It really is a very versatile vegetable — roasted, dehydrated, fresh in salads and slaws, or cooked in soups and stews. Use it in mexican, american, indian, german, because it works in just about any type of dish you are craving! I started simple here last night. I made a crantastic coleslaw as a side dish. I served it with roasted salmon and steamed broccoli. It had a perfect trifecta of flavors–sweet, tangy, and salty–and paired beautifully with a spicy salmon and simple, earthy steamed broccoli. I bet it would pair perfectly with what you have planned for dinner tonight too!
Now I am going to talk about the leftovers! I had a nice sized bowl leftover so I decided to have it as my lunch. I mixed in a generous amount of sodium-free, roasted sunflower seeds and gave it a try. WOWZA! It was really, really WOWZA! I love that it had a little bit of crunch from the veggies, and a huge amount of crunch from the seeds! Talk about energized…I feel so good, I might just go mow the yard!
Make sure you add the seeds if you want to make a meal out of your slaw! I promise, you won’t be sorry you did!
Let me know what you think and stay tuned for more cabbage recipes!
- 1 head of cabbage, chopped
- 2 carrots, finely chopped or grated–I use my mandolin
- 1/2 (or more, to taste) large red onion, diced
- 1 c (or more, to taste) sweetened dried cranberries
- 1/2 t celery salt or celery seed
- freshly ground black pepper
- chipotle pepper flakes
- 1/3 c sugar OR 1/4 c honey. You could probably try agave nectar too!
- 1/3 c vegetable oil–I used grapeseed oil
- 1/3 c red wine vingear
- 1/2-1 c roasted, sodium-free sunflower seeds (optional)
- 1/2-1 c roasted, shelled pistachios (optional, but delicious!)
- 1/2 head of broccoli, torn into small pieces (optional)
Put the veggies and cranberries in a large mixing bowl. In a seperate bowl, add all of the other ingredients and mix the dressing well. Pour the dressing over the veggies and stir (or put the lid on the bowl and shake) well to distribute the dressing evenly. You can serve it immediately for a crispier slaw or let it sit for an hour or so for a more tender slaw. ENjoy!