July 24, 2012 by Sara Kreidler
Each week, I post either a cooking or canning recipe that uses the week’s featured CSA ingredient. Please excuse my chronic tardiness.
It’s been another busy week, and I didn’t have time to make something new with this week’s featured CSA item, green cabbage. Instead, I made an old favorite, Carolina-style coleslaw, which has a tart and sweet vinegar-based dressing instead of the creamy mayonaise based dressing that most coleslaws use. I made this coleslaw this weekend along with slow cooker pulled pork and potato salad with kalamata olives for a crowd.
If coleslaw doesn’t float your boat, or if you’d rather try a recipe for preserving cabbage, I encourage you to give fermentation a chance and turn that cabbage into sauerkraut; it is really easy to do and the results are awesome. My two-part recipe for making sauerkraut can be found here and here.