August 21, 2012 #1052 The Humble Cabbage
Among all the wonderful fruits and vegetables flooding our markets these days, there is one so humble that it is easy to overlook, and that is the cabbage. Since summer time is perfect for enjoying a cold, creamy bowl of cole slaw, we thought it would be fun to talk about the humble cabbage, one of the oldest cultivated vegetables in human history.
Cabbage leaves seem designed to be a wrap of some kind. We think all you need to do is to blanch them in hot water to get them limp, and then stuff them with whatever you would like too wrap up...and the more creative and complex, the better. Don't forget sauces and condiments that will make the wrap sing.
Stuffed cabbage cooked on the grill is another option. Again, working with blanched, limp cabbage leaves, the trick is to stuff them, roll 'em up, sauce it, then wrap up the cabbage in tin foil. Put it on a top rack in the grill and cook it slowly.
Another technique is to core a whole cabbage, parboil it until it is tender, then add the filling, and cook the whole thing on a low slow grill.
Here's a recipe that Al cooked up:
Al's Purple Cole Slaw
A Radio Kitchen Original Recipe
For the slaw:
1 /3 small purple cabbage, finely shredded
3 medium carrots, peeled and grated
one tsp minced garlic
2 tbs grated sweet onion
1/4 cup golden raisins
For the sauce:
1 cup mayonnaise (Al prefers Miracle Whip, Jerry likes Helman's)
1/4 cup apple vinegar
2 tbs white sugar
1/2 tsp salt
1 tbs celery salt
1. Assemble the first ingredients in a large bowl and mix thoroughly.
2. In a smaller bowl, assemble the ingredients for the sauce and mix thoroughly. Adjust amounts so that the sauce pours freely, and tastes both sweet and tart.
3. Pour the sauce over the cabbage mixture and toss thoroughly. Refrigerate for at least 4 hours before serving.