Wednesday, August 12, 2015

Caraflex Cabbage Coleslaw

We started growing var. Caraflex cabbage a few years ago when we wanted a smaller variety with heads we could eat in one sitting. The plants fit into the smaller kitchen garden and has a unique "arrowhead" growing shape. Bonus: they do well starting from seed.

Caraflex is not suitable for fermenting but is perfect for slaw, stir fry, roasting, grilling and cabbage cups. When making sauerkraut, we prefer the large Flat Dutch variety. I've included one of my favorite vinegar slaw recipes below. It comes together fast and can hang out in the fridge for a couple days. It doesn't contain mayo, which makes it perfect for buffets or toting to summer gatherings.

In addition to being tasty, this cabbage has an
interesting, pyramid shape. Looks cool in the garden!

The core is longer than traditional cabbages. When making slaw, I prefer
 to chop into shreds with a sharp knife, rather than shred in the food processor.

Remove the core and shred. We also added a
couple of carrots from the garden.

The vinaigrette dressing comes together fast with ingredients you probably have in the
pantry. Although optional, the caraway seeds are a great accompaniment to the cabbage.

Combine the veg with dressing and refrigerate for at least 2 hours, but overnight is best.

Vinaigrette Coleslaw
from Better Homes & Gardens New Cook Book
Makes 4-6 side servings

3 Tbsp vinegar
3 Tbsp vegetable oil
2-3 Tbsp sugar
1/4 tsp dry mustard
1/4 tsp caraway seed (optional)
1/4 tsp pepper
1/4 tsp salt
Several dashes hot pepper sauce (optional)
4 cups shredded cabbage
1 cup shredded carrots
1/4 cup thinly sliced green onions

In a small bow, combine vinegar, oil, sugar, mustard, caraway seed, pepper, salt and hot sauce. Whisk until sugar is dissolved.

Combine cabbage, carrots and green onions. Pour vinaigrette over vegetables, tossing lightly to coat. Chill 2 to 24 hours. Toss again just before serving.

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