Somehow I ended up with a lot of cabbage in my fridge. I figure 2 heads for 2 people might be a little much. Unlike the saying “2 heads are better than one” that might be a stretch in this case.
This posed an interesting question “How to use it all up before the trip?” Well thanks to the Culinary Quest and the internet I was able to do so. In the process I learned that cabbage makes delicious meals and not just coleslaw.
Searching my reviews on Food.com, I discovered that over the years I have made over 40 recipes that use cabbage. One of my all time favorites is Five Minute Sweet Peppered Cabbage posted by Sharon123.
There have been so many more and with each one I learned that cabbage could be tasty and delicious. I have cooked cabbage. Used in salads. Made soup and paired it with fish, pork, chicken and other vegetables. On my recent quest I have made
Hey, there is a slaw. Yes, but it’s not the heavy slaw dressed with mayo. Nor does it get soggy with all that heavy dressing. It is full of flavor, crunchy even after sitting a day or so in the fridge.
My most recent find was a delicious recipe from Whole Foods. As is typical of me, I converted this to gluten free and made a few changes in ingredients while adjusting the servings to 2.