That head of cabbage can be daunting, too, if you haven’t used the one from last week (or the week before). This recipe is adapted from “The 30-Day Vegan Challenge” by Colleen Patrick-Goudreau.
What a gorgeous head of cabbage this week. We think about cabbage for all kinds of uses, but seldom do we grill it. I like this recipe from Cook’s Country magazine.
If you eat chicken, you’ve got at least a dozen chicken salad recipes. If you eat cabbage, you’ve got at least a dozen slaw recipes. But this is a nice change, combining some of my favorite flavors. Maybe you still have a green onion hiding in the vegetable bin?
Ever thought you’d like to make your own sausage? Try this recipe. No shallot? Use one of the sweet onions you got in a past box.
Are you a fan of Mark Bittman? Here’s a recipe from How to Cook Everything (Completely Revised 10th Anniversary Edition) with a few variations.
Bittman says: If you want restaurant-style coleslaw, you take shredded cabbage and combine it with mayo and maybe a little lemon juice. This version is far more flavorful with far less fat. I like cabbage salad (which is what coleslaw amounts to) on the spicy side, so I use plenty of Dijon, along with a little garlic and chile (you could substitute cayenne for the chile or just omit it if you prefer), and scallions.
This recipe was originally published in Saveur magazine.
This recipe from Moore Farms and Friends showed up in my inbox, just as I was thinking, “We need lots of squash and onion recipes!” It has the bonus of using a little cabbage as well. And some kale or Swiss chard.
A recipe from Whole Foods. It’s always good to be reminded that apples are great in salads.