7/16/09
Cabbage, broccoli, cauliflower, bunching onions, snap peas, kale, garlic, parsley, and some cherry tomatoes!
Here's a great traditional cole slaw recipe that will keep for one week in the fridge:
Harvey House Slaw
What could be more perfect than a head of cabbage chopped into a nice summer slaw! Refreshing on a hot summer's day! This cold recipe will pair well with any main meal, or any fresh raw veggie!
* 1 large head of cabbage
* 2 large onions
* 2 carrots
* 1 green pepper
* 2 teaspoons sugar
* 1 teaspoon celery seed
* 1 teaspoon dry mustard
* 1 teaspoon salt
* 1 cup white vinegar
* 3/4 cup vegetable or light olive oil
Directions
1. Shred cabbage, onion, pepper and carrots; mix well.
2. Layer cabbage mixture, sprinkling each layer with sugar in 13x9-inch glass dish.
3. Mix celery seed, dry mustard, salt, vinegar, and oil in sauce pan.
4. Bring to a boil.
5. Pour over cabbage mixture.
6. Refrigerate for a day, stirring occasionally.
Scalloped Cabbage (Joy of Cooking)
Love those scalloped potatoes? Then you'll love this creamy cabbage dish!
Preheat oven to 375
Chop then cook:
1 Med size head of cabbage
Drain it well, prepare cream sauce.
Cream sauce:
3 Tbsp butter
3 Tbsp flour
1 cup liquid (chicken broth works well)
2 Tbsp. chopped green pepper
2 Tbsp. chopped pimento (optional)
6 slices bacon (saute & mince)
2 Tbsp butter or bacon fat
1/2 C. bread crumbs
1 C. grated cheese
Brown breadcrumbs in the butter or bacon fat. In a greased casserole dish, layer cabbage, bacon, peppers and add cheese in between. Top dish with sauteed bread crumbs. Bake for 10 mins to melt cheese.
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