cab·bage
ˈkabij/Submit
noun
a cultivated plant eaten as a vegetable, having thick green or purple leaves surrounding a spherical heart or head of young leaves.
the leaves of a head of cabbage, eaten as a vegetable
ˈkabij/Submit
noun
a cultivated plant eaten as a vegetable, having thick green or purple leaves surrounding a spherical heart or head of young leaves.
the leaves of a head of cabbage, eaten as a vegetable
First let me say Happy Saint Patrick's Day!
Last year on this day, I shared my non-traditional way of making corned beef, which you can find here if you are interested. This year I thought I would share my non-traditional way of making the cabbage part of the dinner.
Now, I love cabbage. Not something most people want to admit, but it's true. You can eat cabbage raw, cooked or pickled, have it as a side dish or as part of a main dish. It goes with potatoes or pasta and you can put it in soup. Plus as we all know, it is good for you.
One of the ways I like it is as coleslaw and this is the cabbage part of my non-traditional Saint Patrick's Day dinner.
Now making coleslaw requires making a salad dressing. For many years I used a traditional recipe which involved mixing lots of things together like mayonnaise, ketchup, vinegar, etc. There was a lot of measuring involved, something I don't like to have to do to much of while cooking. I prefer to kind of just eye it. This is probably why I am not overly fond of baking. Anyway, it dawned on me that for the most part these were the ingredients used in making Thousand Island Dressing. So, you guessed it - I started using Thousand Island Dressing for my coleslaw.
So, here is a super simple way to make coleslaw. First shred up some cabbage. You can use a mandolin (very sharp - be careful) or cut it up in strips with a knife. Grate some carrots. I use the big holes of a box grater but if you are making a lot you could use a food processor. Chop up some scallions. Put it all in a bowl and add your favorite Thousand Island Dressing. Mix it all up and let it sit for a little while.
Last year on this day, I shared my non-traditional way of making corned beef, which you can find here if you are interested. This year I thought I would share my non-traditional way of making the cabbage part of the dinner.
Now, I love cabbage. Not something most people want to admit, but it's true. You can eat cabbage raw, cooked or pickled, have it as a side dish or as part of a main dish. It goes with potatoes or pasta and you can put it in soup. Plus as we all know, it is good for you.
One of the ways I like it is as coleslaw and this is the cabbage part of my non-traditional Saint Patrick's Day dinner.
Now making coleslaw requires making a salad dressing. For many years I used a traditional recipe which involved mixing lots of things together like mayonnaise, ketchup, vinegar, etc. There was a lot of measuring involved, something I don't like to have to do to much of while cooking. I prefer to kind of just eye it. This is probably why I am not overly fond of baking. Anyway, it dawned on me that for the most part these were the ingredients used in making Thousand Island Dressing. So, you guessed it - I started using Thousand Island Dressing for my coleslaw.
So, here is a super simple way to make coleslaw. First shred up some cabbage. You can use a mandolin (very sharp - be careful) or cut it up in strips with a knife. Grate some carrots. I use the big holes of a box grater but if you are making a lot you could use a food processor. Chop up some scallions. Put it all in a bowl and add your favorite Thousand Island Dressing. Mix it all up and let it sit for a little while.
Now you can also add some chopped up peppers if you like. If you don't have scallions, you can use chives or onions, which I have done in a pinch.
That's it, enjoy!
Have a fun day!
Cynthia
That's it, enjoy!
Have a fun day!
Cynthia
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