Cabbage is one of those tried and true vegetables you can find year round and, for the most part, is always relatively inexpensive. Not only is it good for you, with lots of fiber, and full of phytochemicals that fight inflammation and promote good digestion, it’s also very easy to prepare. All you need is a sharp knife to slice and chop the head, or shave it into threads with a mandolin.
I always get compliments on my cole slaw. I actually have one friend who will only come to my house for dinner on the condition that I serve it. Well dang, that’s easy enough. She could be asking for the mushroom lasagna I made only once because it took me all day to make. No and no! When I have friends for dinner I want to spend my time with them AND make great food, fast. I won’t do it any other way – too much pressure and cooking isn’t fun anymore. And I can’t have that!
½ head of cabbage, sliced thinly and/or chopped
3 slices of a medium onion, finely chopped
Good dashes of garlic and onion powders
1 heaping tablespoon of mayonnaise
1 heaping tablespoon of plain Greek yogurt
A dash or 2 of white wine vinegar (red or cider works, too)
Sea salt & freshly ground pepper, to taste
Put prepared cabbage and onion in a serving bowl. Add rest of ingredients and mix thoroughly. If you want more moisture in the mix, add a little whole milk or cream and mix again.
This recipe makes very generous servings for 2 or moderate servings for 4. More people? Use the whole head of cabbage and double the rest of the ingredients. At my table, there is never any leftover no matter how much I make!
This week I served the cole slaw with beef ribs (check my archives for this delicious recipe – February 25, 2013). A perfect meal!
Eat well. Be happy!