This is the time of year when I have too much cabbage.
I made cabbage rolls to eat and freeze, and my husband made a batch of sauerkraut.
Fortunately, the deer and rabbits cut down on the amount of work we would typically have, because they pruned several young cabbage plants early in the season.
The critters did leave two nice red cabbages. Red cabbage can be used in many of the same ways one would use green cabbage. It can be eaten raw, in a salad, steamed, pickled, sautéed or braised. I always use some red cabbage in a German sweet and sour dish.
There are many types of slaw that are good. One of my favorites is an Asian slaw made with red cabbage soaked in a soy sauce and sesame dressing that I featured in this column. I found a new recipe that sounded intriguing. It called for Sriracha that imparts a spicy flavor, making the slaw a great accompaniment with meats and fish.
Red cabbage is a variant of white cabbage. It gets its color from anthocyanin pigments, which have potent antioxidant and anti-inflammatory properties. It has more preventative and curative properties than white cabbage.
Red cabbage will turn blue when boiled. The addition of lemon juice will help the cabbage retain its red color.
Now is the time to add this versatile vegetable to your menu. This Sriracha slaw recipe is a great way to start.
Sriracha Red Cabbage Slaw
4 cups shredded red cabbage
2 cups shredded green cabbage
1 cup shredded carrots
½-¾ cup mayonnaise
1 tablespoon Sriracha Hot Sauce (more or less as desired)
½ tablespoon mustard seeds
Juice from 1 lime
2 tablespoons sugar
1 teaspoon salt
Place shredded cabbage and carrots in a bowl.
In a small bowl, combine mayonnaise, Sriracha, mustard seeds, lime juice, sugar and salt. Whisk until creamy. Pour over cabbage.
Mix well. Cover bowl and place in refrigerator for several hours before serving.