Tuesday, 12 February 2008
Mon Petit Chou....
There are basic ways to make food: soup, fry, bake, salad, wrap-it-up....and cabbage is good at all of it. It keeps forever, it can be sweet and hearty or fresh and crisp. So when there's a dearth of fresh greens in the middle of February, we turn to a little slaw to brighten a meal up!
Seedy Slaw (adapted from one of those Company's Coming books...)
4 tsp sugar
6 tsp water
6 tsp oil
6 tsp vinegar
1/2 tsp salt
1/2 tsp pepper
pinch ground mustard
celery seed to taste (we use about 3/4 tsp)
Mix up, pour over grated cabbage - done! This is particularly good with some walnut oil and plain vinegar or canola oil and rice vinegar.
In passing I mentioned something to Mr. S. about making our own sauerkraut - ha! The look on his face was not encouraging....apparently Nana used to make that at her house when he was a child and the smell.....
A girl can dream though, right? :-)
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hey, my housemate made cultured veggies (kind of sauerkraut with peppers and cucumber and cabbage) and it was delicious!
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