Cabbage is one of those vegetables that I think many of us overlook.
I dutifully buy a head of it every March for my annual Saint Patrick’s Day dinner of corned beef and cabbage and then forget about it until the following year.
Normally when I think of cabbage, however, I think of coleslaw. I really dislike most coleslaw. Occasionally I find a version I like with grated carrots and cabbage in a light vinaigrette, but that’s rare.
More often coleslaw appears as a dish of wilted cabbage swimming in mayonnaise. This unappealing concoction spends most of its lifetime in a lonely untouched bowl sitting next to the hot dogs and barbeque sandwiches.
For some inexplicable reason some people, including my husband, actually like coleslaw. They pay attention to this side dish and really seem to enjoy it. Good for them. Someone has to like it!
I may not like coleslaw, but I do like cabbage. I especially like it in the summertime, chilled and shredded into salads, or just sliced thin and served with a good dressing over it. Not only is cabbage good, but it also has in it all sorts of healthy things that are good for you.
Keeping this in mind I always perk up when I see a summer recipe for cabbage that sounds like one I’d like. Well, I found one, but it was called “Cabbage Slaw.” Despite the name, I tried it and was delighted at the result. It’s a little sweet and a little tart – just right.
Whenever I serve this it’s always a big hit. People can’t seem to get enough of it. Fortunately this recipe makes a big batch.
I did take the liberty of changing the name of the recipe, however. It’s the least I could do. I didn’t want the word “slaw” to give this dish a bad rap. It’s now called “Cabbage Salad.”
Much better, I think.
Joy Smith of Fort Mill has a many recipes to share and a story to go with each one.