![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: German Cabbage Salad
1 head cabbage, shredded
2 onions, cut into rings
3/4 cup sugar (!) plus 1 Tbsp
1 cup oil (I used rapeseed)
1 1/2 tsp salt
1 tsp mustard (I used Dijon, because the juxtaposition amused me)
1 cup vinegar (I used apple cider, see below)
Layer cabbage and onions in a large bowl until all are used. Sprinkle the 3/4 cup sugar over, lifting cabbage and onions gently so be sure it is distributed through all. In a saucepan, mix the vinegar, 1 Tbsp sugar, and mustard; bring to a boil. Add oil and pour over cabbage and onions slowly, while it is still hot. Weight down with a heavy plate, cover tightly, and refrigerate for 24 hours before serving.
What worked: Different use of cabbage from our normal recipes. It tasted fine; definitely reminiscent of what we had in Germany. The color of the red cabbage was pretty. I think it would have been improved with a bit of caraway seed, but![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
bonacorsi isn't fond of caraway.
What didn't: I should have used wine vinegar instead of cider. The cider vinegar was not acidic enough, so the overall dish tasted a bit too sweet. It also needed some pepper. And next time I'll use the shredder on the KitchenAid; I was pressed for time so I coarsely chopped it by hand.
Will I make it again? Sure, it's going into the rotation. We get cabbage often enough in the CSA box that having a variety of recipes is a Good Thing.
1 head cabbage, shredded
2 onions, cut into rings
3/4 cup sugar (!) plus 1 Tbsp
1 cup oil (I used rapeseed)
1 1/2 tsp salt
1 tsp mustard (I used Dijon, because the juxtaposition amused me)
1 cup vinegar (I used apple cider, see below)
Layer cabbage and onions in a large bowl until all are used. Sprinkle the 3/4 cup sugar over, lifting cabbage and onions gently so be sure it is distributed through all. In a saucepan, mix the vinegar, 1 Tbsp sugar, and mustard; bring to a boil. Add oil and pour over cabbage and onions slowly, while it is still hot. Weight down with a heavy plate, cover tightly, and refrigerate for 24 hours before serving.
What worked: Different use of cabbage from our normal recipes. It tasted fine; definitely reminiscent of what we had in Germany. The color of the red cabbage was pretty. I think it would have been improved with a bit of caraway seed, but
bonacorsi isn't fond of caraway.What didn't: I should have used wine vinegar instead of cider. The cider vinegar was not acidic enough, so the overall dish tasted a bit too sweet. It also needed some pepper. And next time I'll use the shredder on the KitchenAid; I was pressed for time so I coarsely chopped it by hand.
Will I make it again? Sure, it's going into the rotation. We get cabbage often enough in the CSA box that having a variety of recipes is a Good Thing.
