This time of year, cabbage in all colors is looking and tasting so great.
I’ve always loved red/purple cabbage. I think it’s actually pretty! I especially like the design of the leaves, when a cabbage is cut in half, as in this photo. Another work of art from Mother Nature.
I guess I need to get out more if a cabbage captures my attention this much! 😉
Another thing that’s great about cabbage is how much can be made with just one head for such a small amount of money too. I bought a medium-sized red cabbage last week and I made a big batch of Sweet and Sour Red Slaw, added it to a couple of large green salads and still had some left over.
I’m including the recipe for the Sweet and Sour Red Slaw from Not Just for Vegetarians on the next page of this post.
I only have a photo of this colorful coleslaw as it appears on the cover of my cookbook. It’s rather difficult to take food photos for me, right now. Not the best lighting to work with etc.
This “slaw” has a sweet flavour with just a bit of tang from the ginger root and lemon. It goes with a number of main dishes beautifully. Pictured above with: Simply the Best “Meat” Loaf with Mushroom Gravy and Savory Cheddar Cheese Muffins, all from Not Just for Vegetarians.
This salad keeps well in the fridge for several days.
Hope you enjoy a batch soon! 🙂
Red cabbage photo courtesy of: Flickr
Sweet and Sour Red Slaw
A coleslaw variation that will add brilliant color and flavour to any meal.
Serves 4-6 generously.
1/2 C. yellow Sultana raisins
1 medium sweet onion, finely diced
2 large unpeeled Granny Smith apples, finely diced
1-2 T. grated fresh ginger root, to taste
2 stalks celery, finely diced
1/2 large red cabbage, finely shredded (a food processor with shredder blade works great for this, keeps your hands from getting red too!)
Coleslaw Sweet and Sour Dressing
1 T. fresh lemon juice
1 T. lemon zest
1/2 C. light mayonnaise
1/4-1/2 teas. sea salt, to taste
1/4-1/2 teas. celery seed, optional
Combine salad ingredients in a large bowl. Combine dressing ingredients thoroughly. Toss with salad ingredients. Chill at least 1 hour before serving. Serve on a bed of butter lettuce leaves to add even more color!
Recipe from Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved.