Cole slaw in a cabbage \"bowl\"

1 Batch

Ingredients

Quantity Ingredient
1 medium Whole red cabbage
2 smalls Carrots; grated
¼ pounds Spanish onion; thinly sliced
¼ pounds Red onion; thinly sliced
1 small Green cabbage; shredded
2 tablespoons White wine vinegar
1 pinch Each dry mustard and salt
6 To 8 tb. olive oil
½ teaspoon Caraway seeds (or more to taste)
⅓ cup Chopped fresh herbs*
1 pinch Sugar, or as required, &/or
Lemon juice; as required
Freshly ground pepper

Directions

VINAIGRETTE DRESSING

*Fresh herbs should be a mixture of parsley, chives, chervil and basil.

The author suggests serving this salad at a picnic.

To make the cabbage "bowl," use a sharp knife and cut a lid one quarter of the way from the top (not stem) end of the red cabbage.

Using a grapefruit knife, cut out most of the interior cabbage from the lid, leaving a shell ¼" thick. Set aside. Remove inner cabbage from "bowl," leaving a sturdy ¼" shell. With a sharp knife, trim off stem end so shell sits firmly. Shred cut red cabbage, discarding any tough leaves or pieces.

In a large mixing bowl, toss together carrots, onions and shredded red and green cabbage.

To make the vinaigrette, whisk together vinegar with the mustard and salt. Slowly add oil by drops until smooth and thickened. Add caraway seeds and chopped herbs. Taste and add sugar and/or lemon juice and pepper.

Toss cabbage mixture with vinaigrette. Cover and chill cole slaw, overnight if desired. To serve, fill cabbage bowl with slaw, top with lid (and press firmly, securing with foil if transporting to a picnic site.)

Yield: 4 to 6 servings.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.

Toronto: James Lorimer & Company, 1985. Pg. 19. ISBN 0-88862-788-2.

Electronic format by Cathy Harned.

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