I seem to be eating a lot of cabbage lately. We get a head of the green stuff every week in the organic box and it seems to last forever. Since the weather’s been warm and sunny, my tastes tend towards raw, cold and crispy, so various permutations of cabbage salad (i.e. cole slaw) have been gracing my plate.
Cabbage salad makes me super happy. I like to shred all the cabbage in one go (not in the box shredder, but with a knife – here’s how), then store the extras in the fridge for quick cabbage salad goodness whenever I feel like.
So what can one person do with that much cabbage without getting bored? Here’s a few ideas:
- My favorite cabbage salad recipe is this Oriental Cabbage Salad, made with a sweetened cider vinegar dressing and toasted sesame seeds. The original recipe (a Shaw family classic) calls for uncooked ramen noodles to be added to the mix, though I tend to leave these out because they’re really weird and bad for you. But I gotta admit, the ramen noodles add a nice savory crunch. Then again, so do toasted sesame seeds!
- Lime and chili cabbage slaw – I’ve been eating a lot of this because it’s just so easy. Cabbage, cilantro, lime juice, olive oil, chili, salt. And if you really can’t be bothered chopping anything, lime, oil and salt would do just as well.
- Celery seeds. They kick up just about any cabbage salad. Case in point: Amish Slaw.
- From my friend, Brant: Grate a head of purple cabbage, one sweet onion and a carrot. Add some finely jalapenos. Mix all that together and then dress with about 1/2 a cup of 1:1 rice/apple cider vinegar, a little olive oil, some salt and pepper.
And speaking of cabbage, Monday saw a double dose of my green-leafed friend, both cooked and uncooked. Read on for the details…
Food and Exercise Log | Monday, September 14, 2009
Whole wheat toast with peanut butter and fresh fruit
Recipe: Whole Wheat Seed Bread [Bob’s Red Mill]
Leftover savoy cabbage thoran
This is one of my favorite recipes from from Das Sreedharan’s “The New Taste of India”. It’s even good as a mid-morning snack!
Black bean taco with pineapple salsa and cabbage salad
- Simmered Black Beans [New York Times]
- Lime and Chili Cabbage Slaw
A nice walk around the fields behind the cottage. About an hour and 20 minutes.
Mixed grill bonanza
Grilled pineapple, mushrooms, onions and red pepper with a tomato, cucumber and red onion salad, plus avocado and no knead bread. This meal rocked!
Recipe: “Faster” No Knead Bread [New York Times]