Cabbage is easy on the budget, versatile, and very forgiving

One of the vegetables I lean hard on all year long is the humble cabbage.  Sometimes I choose the ones with “pointy” tops, but I really prefer the round ones.  They tend to be sweeter.  Red cabbage is gorgeous when used as raw; it will bleed if cooked.  The more color a vegetable has, the more goodness it contains.

Cabbage can be a nutritious snack when you tear away a leaf, roll it and eat it as if it were a carrot stick.  If it waits patiently in your crisper while you choose other veggies to prepare it does not wither the way head lettuce will.  It can be a great companion for ham or corned beef; it can be sauteed with onions to be a complete side dish on its own, or you can create kraut or salad from it.  No matter how you use it, you will nourish your loved ones and use your food budget dollars wisely.

It’s common for keepers of the kitchen to routinely prepare certain things in the same way.  We all “suffer” from the human condition and it’s really easy to get in a rut.  Take cole slaw, for example.  We probably make it the way our mothers did.  I found a different way to make slaw and it is really, really yummy!

Cole Slaw with Creamy Lime Dressing

DRESSING:

1  clove of garlic, crushed

1/2  cup mayo

3   tablespoons fresh lime juice ***The Kitchen Police will not arrest you if you use bottled juice.

2   tablespoons sour cream

1   teaspoon white sugar

1   teaspoon hot sauce

3/4   teaspoon salt

SLAW:

14   ounces of pre-packaged cabbage mix  ***For maximum savings you would do well to buy a cabbage and shred it yourself.

4  green onions cut crosswise into sections, then cut lengthwise into thin strips  *Do not stress if green onions are unavailable;                                use what you have

1/2  cup diced red bell pepper  *Nobody will die if all you have is green pepper!

1/4  cup thawed frozen corn

2  tablespoons packed coarsely chopped basil  *fresh, if you have it.

2  tablespoons packed coarsely chopped cilantro

METHOD:

Prepare the dressing by whisking all ingredients in a small bowl or pitcher.

In a large serving bowl, toss all ingredients to combine well.  Drizzle the dressing over the cabbage mixture and toss again to mix well.

Allow this to stand for about 10-15 minutes before serving so as to allow the flavors to marry.

Here’s hoping your gang will love this as much as I suspect they will!

Other ideas for switching up your slaw: Use white -or green- cabbage with red cabbage. Add diced apples, peeling and all, to your cabbage, along with white or regular raisins.  You could also toss in some finely chopped nuts-walnuts or pecans or almonds would be divine and add good nutrition.  Another way to make a change is to add finely chopped prunes.  Oh, pardon me; they call those dried plums these days.  my bad    GRIN  For adding color, you can’t beat the tried and true shredded carrots, pineapple, or parsley.

Cabbage, like all veg, gets sweeter when it is roasted.  You might like to try spraying a baking sheet with a very light coat of oil, scatter the cabbage wedges across the sheet, spray the cabbage very lightly and roast it in an oven set for 325* until it is tender.  It need not sit there alone, you could also scatter slices of well scrubbed,unpeeled, slices of potatoes.  Salt and pepper the whole works and take it to the table, knowing you did not have to work very hard to deliver goodness to your gang!

If you are using food commodities or goods from a food bank or food pantry, this will please your food budgets.  You might simply be like so many these days who are living on a dime.  It might even be that you grew some cabbages in your garden or fell heir to some home grown garden goodies or you just love a bargain because you are frugal by nature.  In any case, this little piece of the internet is designed to help you in any way we can.  We appreciate you; we appreciate your comments and we appreciate your offerings!

The offline Cooking Class is not far away.  October 2 is quickly approaching.  That is the day that French pastry chef Lawrence De Villiers will come to show us the fine points of making crepes!  How lovely it would be if EVERY Club Member could come to the Club House and be a part of the fun.  We hope to make a video that will charm and inform you if you cannot participate in real time!

Just a reminder for those of you who may not know or have neglected to tell your story-the Public Insight Network is eager to hear from you.  There is nothing to buy.  Click here:  Public Insight Network.

Connie Baum

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