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Kitchen Table Kibitzing April 6, 2025 [1]
['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']
Date: 2025-04-06
More Cabbage
Chrislove explored cabbage possibilities in this morning’s New Day Cafe, and more was revealed in the comments. Since I love every kind of food (except cilantro) I’m sometimes amazed at the likes and dislikes of other folks. We keep cabbage in the fridge all the time; inexpensive, nutritious, and keeps well. Easy veggie; sliced in a pan, salted and with a pat of butter and microwaved for 4 minutes, it’s great.
I made coleslaw for years by grating cabbage, adding mayo and celery seed, also super easy. But once we discovered Emeril LaGassi's Kicked Up Coleslaw we only make it this way:
INGREDIENTS
3/4 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup packed light brown sugar
3 tablespoons apple cider vinegar
2 tablespoons buttermilk (optional)
4 teaspoons celery seeds
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
3 cups shredded green cabbage (about 1/2 head cabbage) ( shaved finely)
3 cups shredded red cabbage (about 1/2 head cabbage) “
1 green bell pepper, finely diced
1 large carrot, peeled and shredded
1/2 cup grated yellow onion
1/4 cup minced fresh parsley
DIRECTIONS In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar. In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.
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