Truth be told, I use cabbage far more in the garden than I do in the kitchen. I love how it looks in the spring....
it's broad, study, rounded leaves juxtaposed against delicate alyssum, chamomile, violas...
...playing a crucial role in the spring tableau. But this year, I plan to enjoy its crunch-satisfying, healthy deliciousness as much on the gardener's table as in the gardener's tableau.
My favorite way to eat cabbage couldn't be easier...a ready in an instant recipe I first tasted at a comfort meal following a funeral....and have made many times since (for far happier occasions).
COLD SLAW in Five Minutes
1 package broccoli slaw
1 small head purple cabbage shredded
1 small head green cabbage shredded
1 cup dry roasted peanuts
1 pkg. frozen peas, thawed
3/4 cup vegetable oil (not olive oil)
1/2 cup (or less to taste) sugar
1 T poppy seeds
1/3 cup white wine vinegar
1 T grated onion (or more to taste)
Shred cabbage heads into thin strands and mix with broccoli slaw.
Add peas and nuts. Mix remaining ingredients well, coat slaw and toss.
Chill - tastes best after a few hours.
~~~Feel free to play with quantities or substitute Spenda or Stevia for sugar. Chopped scallions and edamame pods would be delicious additions as well.
Oh, one more little delicious addition:
A golden pork roast cooked to perfection...both on the menu at my friend's Super Bowl bash yesterday. Enjoy. :)