This is a recipe I adapted from one I saw in Better Homes and Gardens. If you’re not serving it with a grilled meal, then grill the vegs when it’s convenient and refrigerate, then assemble when you’re ready for this salad.
One more idea for slaw, this time with a spicy dressing. It’s from Mark Bittman’s “How to Cook Everything (Completely Revised 10th Anniversary Edition).”
Another go-to recipe that works for all kinds of greens including cabbage. Fancier than the pasta, works great for a special dinner. Love the addition of dried fruit.
This is adapted from a recipe in Fine Cooking magazine.
One more idea for fermented vegetables. This is adapted from a recipe in Saveur magazine. It’s sort of like a mild kimchi – a nice compromise. The sterilized container part is important. You don’t want any funky bacteria messing up your sauerkraut.
Kimchi is traditionally made with Napa cabbage, and is a great way to use daikon radishes. If you only have “regular” cabbage – just substitute it for the Napa in the recipe.
The Korean chili powder is pretty essential. You can find it at the Buford Highway Farmers Market, but also at grocers that specialize in Korean foods.
The recipe comes from “Tart and Sweet” by Kelly Geary and Jessie Knadler. Add some sliced mustard greens if you like, that’s also a traditional addition.
Adapted from a recipe by Raghavan Iyer, author of “The Turmeric Trail.”
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.
In a small bowl, stir together the mustard, honey, vinegar and oil. Add hot sauce and taste for seasoning. Set aside. Put the chopped cabbage in a large bowl and toss with the dressing. Refrigerate it at least an hour before serving.