You know, cabbage never really appealed much to me; but that’s because the pale, giant globes in the grocery store have no taste. This winter I planted cabbage to give my lettuce bed a break, and I’m surprised at how good it tastes. Something has chewed holes in the outer leaves, but so far the heads of cabbage remain untouched by any hungry insects.
I had just one day off this weekend, and it’s been a long week; spending time in the garden is always restorative. Here’s the humble beginning of my coleslaw:
Who would’ve thought cabbage could look so yummy?
My slaw recipe is simple: finely chopped/shredded cabbage, a small bit of grated carrot, mayonaise (as little as possible to get a creamy taste), a bit of sour cream (less fat than mayo), vinegar, organic sugar, salt, pepper.
Here are the ingredients together in a bowl; after I took this photo, I tossed it all together and let it sit in the fridge to marinate a few hours, then before eating I drained off most (but not all) of the liquid:
Coleslaw on top of some chicken or turkey on sourdough bread makes the best sandwich!
