12th October 2010, in Recipes, USE IT, Vegetables (1 Comments)
I cannot look at a bin of cabbages without thinking about my dad. In the fall he would load up the trunk of the ’62 Chevy (the one with fins) with cabbages for the annual sauerkraut making extravaganza. An occasion that involved Black Label beer (in stubbies) and very game friends, since they were not Eastern European and probably didn’t eat sauerkraut.
Fermenting is interesting and we’ll get into it one day but for now, how about something less complicated, like a recipe for cabbage salad?
Cabbages are in season right now and the difference from now and 4 months from now, after some storage time, is more than you’d think. New cabbages are crisp and juicy, slightly sweet. Sadly, the more they sit, the more bitter they become. Now is the time to buy. Look for hard and heavy (juicier) with shiny leaves.Cilantro Slaw 2 1/2 cups green cabbage, finely shredded 1/2 cup green onions, diced 1/2 cup packed cilantro leaves 2 tablespoons fresh lime juice 1/4 cup mayonnaise few dashes of hot sauce salt and freshly ground pepper
Method: Toss the cabbages and scallions together. In a blender or food processor, purée the cilantro leaves with the lime juice. Add the mayonnaise to blend together in a dressing. Add hot sauce to taste. Pour over the cabbage mixture, mixing well, and season with salt and pepper. Let sit a couple of hours before serving. Good with pulled pork, tacos, pupusas, sandwiches…