Cabbage lends itself to all sorts of slaw dressings. The slaw part is typically thinly-sliced cabbage and grated carrots, although finely sliced green onions and grated apple make good accompaniments to some slaws. Cook’s Illustrated recommends you salt cabbage and let it drain for at least 30 minutes if you’re making a slaw that will stand for a while. The salt pulls water out of the cabbage, which keeps it from diluting the dressing as the salad sits. Give the cabbage a very quick rinse to get the salt off and pat dry with paper towels. If you have leftover slaw, you can use it in a sandwich or sauté it, dressing and all, for a hot side dish.
Quick Sweet and Sour Slaw Dressing
Mix about ½ cup mayonnaise with 1 ½ tablespoons of cider vinegar and sweeten with honey to taste. Makes enough for a slaw from one carrot and about half of a two-pound cabbage. For an Asian twist, use rice wine vinegar and sprinkle with sesame seeds.
Buttermilk Slaw Dressing
- 1/2 cup mayonnaise
- 1/2 cup raw cultured buttermilk, purchased or homemade
- 1/2 cup granulated sugar
- 2 tablespoons apple cider vinegar, preferably raw
- the juice of half a lemon
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 small head cabbage cored and thinly sliced or coarsely shredded, about 8 cups
- 3 large carrots peeled and cut into very thin matchsticks or coarsely shredded, about 2 cups
In a large mixing bowl, whisk together the mayonnaise, buttermilk, granulated sugar, apple cider vinegar, lemon juice, kosher salt, and black pepper until smooth. Toss in the shredded veggies and mix well. This is one that makes good sauteed leftovers – just don’t let it boil or the buttermilk will curdle.
Slice or coarsely chop a cabbage. Dice a yellow or red onion. Mix the vegetables in a 9X13 casserole dish. Pour in enough cream to just cover the vegetables. Sprinkle crushed pork rinds or bread crumbs on top (the rinds will stay crisp; the crumbs can get soggy). Bake at 350 °F. At the 30-minute mark, push the mixture to flatten slightly and submerge farther into the cream. If it seems too dry, you can drizzle in a little more cream. Do this in a tiny stream and make sure it only goes on the veggies – since it’s cold, it could break a glass pan if it comes in contact with the bottom before warming up. Cook until the vegetables are tender and the cream is reduced by half. Usually the edges and some of the pork rinds will be deep golden brown at this point.
- 3 slices diced bacon
- 1 medium onion, minced
- 1 pound leeks, white and light green part only
- 4 cups green cabbage or kale
- 1 medium minced garlic clove
- 2 Tbs flour
- ½ cup white wine
- 4 cups chicken broth
- 3 medium red potatoes, cut in ¾ inch chunks
- ½ cup heavy cream
- 2 Tbs minced chives
Cook bacon, remove and reserve. Add onions, leeks and cabbage, cook on medium about 10 minutes. Cook garlic about 30 seconds, stir in and cook flour about 1 minutes. Stir in wine, scraping pan, simmer 2 minutes. Stir in chicken broth and potatoes, simmer until potatoes are tender. Stir in cream and sprinkle with chives.
- 1 large cabbage, cut into
- 6 wedges
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup vegetable or chicken broth
- 2 egg yolks
- juice of 1 lemon
- 2 tablespoons heavy cream
Place cabbage in a large saucepan or Dutch oven in salted water; bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until just tender. Drain cabbage well and reserve 1 cup of liquid for sauce. In a medium saucepan, melt butter; stir in flour and vegetable or chicken broth and reserved cooking liquid. Continue cooking, stirring constantly, until sauce is thick and bubbly. Beat egg yolks in a small bowl; stir in about 1/2 cup of the hot sauce, then return egg yolk mixture to remaining sauce in the saucepan. Stir in lemon juice and cream. Heat slowly for about 1 minute, stirring constantly. Remove hard stem from cabbage wedges; arrange cabbage wedges on a serving platter. Spoon some of the sauce over cabbage wedges and serve the rest separately.
- 1 Tbs non-iodized salt: kosher, sea salt, cheese salt
- 1 medium sized cabbage, about 2lbs
- 1-2 Tbs caraway seeds (optional)
Remove the outer leaves from the cabbage. Set aside for use later. Cut the cabbage in quarters and then into thin, 1/8″ slices. Add shredded cabbage to the bowl, salting as you go to ensure full coverage. Allow salted cabbage to sit in the bowl for 10 minutes. Use cabbage tamper, a piece of wooden dowel or a potato masher to bruise the cabbage and help release its juices. If you don’t have any of these, massage well with your hands. Use pretty decent force, for about a minute. Let the cabbage rest for around five minutes, then repeat. Once you feel that the cabbage has released a sufficient amount of brine, you can begin packing it into the jar. Pack the jar tightly, using the tamper to help release any air bubbles. Take one or two of the cabbage leaves you set aside earlier and place it in the jar, pressing down over the shredded cabbage, and below the brine. Add a fermentation weight on top and push down until fully submerged. Place lid on the jar and set aside to ferment. Let it go at least one week before tasting it. Two weeks is better. The flavor will continue to develop over time, so experiment and see how sour you like your kraut! When you decide it’s done, store in the fridge. It stays fresh for months.