May 28, 2012 — Catawba River District Voices
“I don’t know what to do with it.”
That comment is not too unusual when members of our Community Supported Agricultural group come out to our farm to get some vegetables. I’ll tell them what is ready to pick…broccoli, lettuce, spinach, carrots….but when it comes to cabbage, there’s often a slight turn up of the nose.
“Other than coleslaw, I don’t know what to do with it.”
Au contraire…cabbage is great. There are many ways to use it including stir-fry and soups.  Also, just remember that cabbage is great for you. It is rich in nutrition and fiber, loaded with vitamin C and has been found to lower the risk of developing certain forms of cancer.
So we need to find recipes that you and your family will enjoy.  I often turn to for inspiration. I love the comments people make on that site as well as the changes to the recipe each cook will suggest. The following recipe for cabbage is actually one I’ve changed and modified from numerous recipes, so now it’s more mine than anybody else’s.
My kid don’t like mayonnaise.  Cole slaw, potato salad, meat salads…anything with mayonnaise goes to waste at our house. So the following is an oil and vinegar salad.  It’s crunchy and tangy. I only have to make sure that they eat the whole salad and not just pick out the secret ingredient.

Crunchy Cabbage Slaw

1/4 – 1/3 head of green cabbage
1 large stalk of broccoli, chopped
1/2 onion, chopped
2 stalks of celery, sliced
*1 pkg. Ramen noodles (dry) (not with the added spice mix)
Shred cabbage finely.  Add broccoli, onions and celery.  Crumble Ramen noodles and stir into salad.  Toss with dressing.


1/4 tsp. pepper
3/4 tsp. salt
1/3 cup olive oil
3 Tablespoons Balsamic Vinegar
2 Tablespoons Water
*The secret ingredient, Ramen noodles, can be substituted with something else else that is crunchy such as nuts or seeds.
Enjoy at your Memorial Day picnic!