I was really excited when I read the CSA email this week and saw it was cabbage or broccoli. please let it be broccoli, please let it be broccoli. I had my fingers crossed when I walked up to get my box – yes, it contained broccoli. But wait, what that huge thing in the bottom. Oh, it’s cabbage.
Don’t get me wrong, I like cabbage. I am just getting sick of it. I can eat it each week, but the problem is one head is SOOO much cabbage. I know, I know, I can freeze it for cabbage soup in the fall. I just needed a moment to be over dramatic.
This week’s box also contained beets, which I have had a recent love obsession with. I had been a little sad the last two times because the beets were more golden than red. Not this time – bright red and juicy, leaving my hands stained for the better part of the day.
I knew I’d make a slaw with the cabbage, so I did a search to see if there were any cabbage and beet slaw recipes. I had already roasted the beets, which was a bummer once I started to read recipes that called for raw beets. I found a great recipe at The Kitchn that I sounded perfect. I had all the ingredients on hand and it would go well with the shredded beef sandwiches I was making for a trip this weekend.
I also found a few recipes I saved for later – a Ukrainian dish called borscht. Turns out the Russian astronauts even take it with them to space (in a tube…I’m sure that’s appetizing). I had never heard of it before, but it looks like something J would love. I found a summer version and a traditional version.
Cabbage and Beet Slaw
Recipe from from The Kitchn (more or less)
- 4 beets, trimmed, roasted, and peeled (see how to roast them here)
- 1/2 head of cabbage, shredded
- 1/4 cup apple cider vinegar
- 2-3 tbsp granulated sugar (I did a small handful, so this is just a guess)
- 1 tablespoon Dijon mustard
- Slice beets into matchstick-size pieces. I sliced mine into circles first and then just stacked them to slice them into rectangles.
- Add cabbage and beets to a large bowl. I used an ice cream tub to make for easy mixing.
- Whisk vinegar, sugar, and mustard in small bowl.
- Pour dressing over the cabbage mixture. Mix well. I put the top on the tub and shook it like crazy. Make sure to coat everything.
- Place slaw in the refrigerator for at least 24 hours before eating. You want the vinegar to have some time to work with the cabbage and give it that awesome slaw flavor.
note: the mixture may seem dry at first, but after it sits for a day some liquid from the cabbage will come out and you will have adequate liquid. If it is still dry 1 day later, add some more vinegar.