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For a wintery slaw-like salad, I steam shredded green cabbage in water with a touch of cider vinegar until wilted, then throw it into a colander with thinly sliced red onion and toss while still hot. After it’s cooled a bit, I add a vinaigrette of orange juice, lemon juice, cider vinegar, chopped fresh dill, grainy mustard, and olive oil, along with some poppyseeds and thinly sliced apple.
Laura Giannatempo’s mock sauerkraut is another tasty cabbage dish. It’s got bacon in it, so how can you resist?
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