What to do w/ a giant cabbage?
(I admit: normally I only buy small heads of cabbage fitting for my better half & me, but then… there were only rather big heads on offer, so I decided to prepare a small variety of coleslaw!)
I ended up w/ 4 types of coleslaw!
Based on the size of my cabbage I rounded up all the necessary ingredients for:
- a classic coleslaw w/ carrots
- a sweet coleslaw w/ pineapple
- a fresh coleslaw w/ cucumber
- a savoury coleslaw w/ pickles.
However, let’s start w/ preparing the basic coleslaw…
There’s the cabbage: I used JAROMA cabbage, an ancient type of cabbage revived again…
Do you notice the UFO shape? It’s characteristic…
We divide the head, we remove the outer leaves, we shred on a mandolin, we discard the stem… Finally there is a big bowl of freshly shredded coleslaw.
We chop some spring onions, add some mayonnaise as well as salt & pepper & mix well. Our basic coleslaw is ready – yes: actually it’s ready to be served.
For the record:
I used freshly shredded cabbage w/o any further treatment – this time. It is possible to salt the shredded cabbage, let it rest for about 15-30 min, squeeze the cabbage to drain the water… In this case the cabbage becomes somewhat more „dense“ & „soft“. I ried both versions & I can say that both versions work well. It’s up to you…
So now we’ve got basic coleslaw (yes: I repeat myself!).
We can start now to produce our “array of coleslaw“…
We take about a quarter of our basic coleslaw, shred fresh carrots & add Greek yoghurt mixed w/ ground cumin & ground coriander.
Finally we add some salt & pepper to taste.
Ready.
We proceed: Now we take the next quarter of basic coleslaw, add diced pineapple (canned (in its own juice) or fresh – however, only when really ripe!) & mix in Greek yoghurt w/ curry & ground ginger.
One again: ready!
We move on: we chop pickled red peppers & cornichons. The Greek yoghurt is mixed w/ ground sweet paprika… & maybe – if you like – w/ hot chili!
Voilà!
Now for the last batch of special coleslaw we take the last quarter of basic coleslaw. We peel a fresh cucumber, quarter it, slice it on a mandolin, salt it & squeeze the water out. We add sour cream & dried (or fresh) dill…
…& mix well. Before transferring the mess into the final bowl for serving we prepare this bowl by rubbing halves of cloves of garlic over bottom & edges, add some olive oil & rub again: we’ll get a fine flavour of garlic for our coleslaw.
So now the big bowl w/ basic coleslaw is empty & smaller bowls are waiting…
Enjoy!
- 1 head of white cabbage (about 1.700 g – about 1.100 g after cleaning & removing stem)
- 4 spring onions
- 200 g mayonnaise (80%)
- salt & pepper (to taste)
- about 300 g basic coleslaw
- 2 carrots (about 100 g shredded carrots)
- 100 Greek yoghurt (10%)
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- salt & pepper (to taste)
- about 300 g basic coleslaw
- about 100 g diced pineapple
- 100 Greek yoghurt (10%)
- 1/2 tsp curry
- 1/2 tsp ground ginger
- a pinch of sugar (optional)
- salt & pepper (to taste)
- about 300 g basic coleslaw
- 50 g chopped pickled peppers
- 50 g chopped cornichons
- 100 Greek yoghurt (10%)
- 1/2 tsp ground sweet paprika
- chopped fresh/dried chili or ground chili (optional)
- salt & pepper (to taste)
- about 300 g basic coleslaw
- about 100 g fresh cucumber (peeled, sliced, salted & squeezed)
- 100 sour cream (20%)
- 1/2 tsp dried dill
- a clove of garlic
- a splash of olive oil
- salt & pepper (to taste)
- Clean the cabbage & discard outer leaves, stem etc.
- Chop the cabbage on a mandolin.
- Add chopped spring onions.
- Add mayonnaise & mix well.
- Salt & pepper to taste.
- Divide the basic cabbage mess into 4 parts.
- Add shredded/diced/chopped/sliced ingredients & mix well.
- Mix yoghurt/sour cream w/ the spices.
- Add to the coleslaw & mix well.
- Add salt & pepper to taste.
- Half the clove of garlic & rub the garlic on the surface of the final bowl.
- Add a splash of olive oil & rub again.
- Afterwards add the basic coleslaw & the ingredients & mix well.
