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Remember My Cabbage?

10/4/2012

5 Comments

 
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   Each and every spring when I plant my vegetable garden, I place red cabbages at the corners of my "formal" garden beds. 

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     My garden will NEVER rival the Château et Jardins de Villandry in France, but I am rewarded by the end of the summer with more red cabbage than I know what to do with.

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     So, what do I do with the red cabbages that aren't given away to friends?  This season, I've been making Apple-Cabbage Slaw with Crystallized Ginger.  It's easy, fresh, and delicious.  And I always add more julienned apples than the original recipe calls for.  Here's my version...


 • Apple-Cabbage Slaw with Crystallized Ginger
                        adapted from Whole Living | 2010

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 5 cups finely shredded red cabbage
• 2 large apples (I used Braeburn) peeled, cored, and julienned
• 1/4 cup finely diced chives
• 2 to 3 knobs crystallized ginger, halved and thinly sliced
1.  Whisk together the olive oil, lemon juice, and salt; toss together with the cabbage, apples, and chives.  Sprinkles with the crystallized ginger. 



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5 Comments
Stacey Snacks link
10/4/2012 12:28:33 am

Mon Petit Choux, Your cabbage is beautiful!!!! What a nice treat at the end of the season.

Reply
Tom | Tall Clover Farm link
10/4/2012 12:32:18 am

What are you talking about Eileen, I thought I was looking at the gardens of Villandry, heck make that Versailles. Another great recipe to try out, thank you! By the way, what's the very healthy vine on your fence, Dutchman's Pipe?

Reply
Eileen
10/4/2012 12:39:01 am

Tom -- It's the University of Minnesota-developed Edelweiss grapes.

Reply
Chung-Ah | Damn Delicious link
10/4/2012 08:06:23 am

This slaw is absolutely stunning!

Reply
Kate
10/4/2012 10:01:44 am

What a beautiful slaw! Looks like a plate of jewels. And Tom is right about your gardens.

Reply



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