We brought more beautiful cabbage to the market this week and they were huge! As promised to all those daring customers brave enough to tackle a big cabbage, here is a recipe for coleslaw dressing that does not include mayonnaise. It was passed on to us handwritten on an index card the first year we grew giant cabbages and didn't know what to do with them. Officially, it comes from The Better Homes & Garden New Cookbook, 1976 edition. I have transferred the recipe just as it was written for us.
Coleslaw Dressing
3 Tablespoons sugar
3 Tablespoons cider vinegar
2 Tablespoons vegetable oil
2 Tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon celery seed
Mix all dressing ingredients together until sugar and salt are dissolved. Patience.
We like shredded cabbage soaked in ice water first. Drain the cabbage well.
Pour dressing over; stir to coat.
Other ideas for cabbage: "lettuce" wraps, stuffed cabbage, soup (gasp- in this heat?), sauteed in olive oil, and of course, sauerkraut. One customer was going to eat it raw like an apple. This cabbage is sweet enough to do so...
No comments:
Post a Comment