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16 Ways to Eat Your Cabbage: Part 4

August 12, 2010

5. Make more sauerkraut. I had all these brilliant ideas about freezing chopped cabbage and whole cabbage leaves for cabbage rolls but, frankly, it was easier for me (at least emotionally) to just make more sauerkraut. I’ve made sauerkraut so many times that I hardly measure anything anymore. I just dump the salt and spices over the cabbage and pound away.

6. Make slaw.

There are tons of recipes for slaw out there. I’ve already posted Chili Slaw and Norwegian Coleslaw. But today I’ll post two more: Freezer Slaw and Sweet and Spicy Slaw. Neither are made with mayonnaise, so if you’ve avoided slaw in the past because you don’t like mayonnaise (or avoid the fat in traditional mayo and the chemicals in low-fat mayo), this is no problem.

Freezer Slaw

from Best of the Best from Georgia Cookbook

1 large head cabbage

1 green pepper

1-2 carrots

1 T. salt

2 C. sugar

1/2 C. vinegar

1 t. mustard seed

1 C. water

1 t. celery seed

Grate cabbage, pepper, and carrots. (I finely chopped the cabbage and pepper.) Sprinkle with salt, mix and let stand 1 hour (or more). Squeeze water out of the vegetables and drain. Boil remaining ingredients and cool. When cool, pour over cabbage mixture. Mix and pack in square container(s) and freeze until ready to serve.

One caveat: I have not thawed my slaw yet, so I can not attest to the taste, although it’s incredibly like the Norwegian coleslaw. I’ll wait until November to eat it.

Sweet and Spicy Coleslaw

makes about 8 servings


1/3 C. golden raisins

1 small head napa or savoy cabbage, ribs removed, leaves thinly sliced (about 2 pounds)

2 medium carrots, shredded

1 small apple, such as Granny Smith, cored and cut into 1/2″ cubes


1/3 C. cider vinegar

1/4 C. honey

2 T. spicy stone-ground mustard

1 large jalapeno chile; stem, ribs, and seeds removed, minced (3 T.)

2 t. coarse salt

1/4 t. freshly ground pepper

3 T. extra-virgin olive oil

Slaw: mix everything together in a large bowl.

Dressing: whisk together everything except the oil. Slow pour in the oil, whisking in a slow, steady stream. Toss slaw with dressing.

This is good right after it’s made, but my opinion is that it gets better with age. I’ve enjoyed the leftovers a lot.

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