I didn’t do too much today, but since hubby cleaned out the slaw, I decided I should make another batch, because I am really loving having the cabbage around. I freakin’ love cabbage these days. It ends up being so crisp, and so sweet. And it’s so cheap! I made so much today, with about $1 worth of cabbage. It’s insane. I don’t know if you can tell from the photo, but that’s my BIG BIG bowl. The one that for many years has only been used once a year – to make stuffing.
So I threw this together today, you could do something similar.
1/2 large head white cabbage, sliced up, and then further chopped up
1/4 small head red cabbage, sliced up and then further chopped up
1 bunch kale, de-stemmed and sliced
1 beet, julienned
1/4 cup chopped up chives
1/3 cup homemade no-oil mayonnaise from Miyoko Schinner’s Homemade Vegan Pantry
3 Tbsp raspberry balsamic vinegar
1 Tbsp Ukrainian Village Seasoning from the Spice House in Chicago
2 tsp turmeric
A bunch of cranks of fresh black pepper
Stir all of the ingredients to coat. It’s best if it sits in fridge for a bit before eating to let the flavors blend. You may even want to add a bit more of either the mayo or the vinegar to taste once you do pull it out to eat as the cabbage will soak up some of the liquid.