At this point I'm not claiming to understand Chief.. but I can tell you my eyes where opened a bit last night to how wonderful Cabbage can be..
I grew a bunch of cabbage this year ..It's been patiently waiting in the garden looking perfectly gorgeous... saying "hey what about me what am I chopped liver?"... so I figured it was hi-time I started braving the cabbage .. To me cabbage was one of those poor man's vegetables that I just figured wasn't very good I mean really "slaw" who wants to eat "slaw". Truth be told I only grew it because I love the way gardens look with a row of cabbage.... little did I know how wrong I was to underestimate The Cabbage... !!! and "slaw" for that matter...
I NOW LOVE cabbage ! and I've only made one stinkin' recipe...
I found this super easy recipe on epicurious and used the cherry tomatoes from the garden which or course made it extra nice!!
I'd recommend getting your self some cabbage and giving it a whirl... BTW it says serves 8 well not if your me : )
This is the dish the next day and even MORE deliciouses!!!
cabbage and tomato slaw with sherry-mustard viniagrette
1/3 cup Sherry wine vinegar
3 tablespoons honey
2 tablespoons mustard seeds
1 1/2 tablespoons Dijon mustard
2/3 cup olive oil
12 cups thinly sliced green cabbage (from about one 2-pound head)
10 green onions, thinly sliced
12 ounces grape tomatoes or cherry tomatoes, halved (I used extra tomatoes)
Whisk first 4 ingredients in large bowl to blend. Gradually whisk in oil. Add cabbage, green onions, and tomatoes; toss to coat with vinaigrette. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 4 hours. Toss before serving.
Makes 8 servings.