Summer Lime Chicken and Slaw
I used a standard balsamic vinegar for the slaw tonight, in the future I would change it to a white balsamic to lighten the color of the slaw dressing.
Ingredient: Cabbage
Cabbage- (Brassica)
- Description
Cabbage comes in red or green shades with tightly layered leaves
- Preparation
Cabbage can be served raw in salads or slaw, boiled, braised, stewed, steamed, stir fry, or stuffed. It is a very versatile vegetable.
- Varieties
Red cabbage (see photo below)
Green Cabbage (see photo above)
Chinese cabbage- This more delicate cabbage needs less cooking time can be grilled or used in salads
Savoy cabbage- The “pretty” cabbage with crinkly textured leaves, also nice to use as an edible garnish on you dishes.
- Storage
Store your cabbage in the refrigerator in a lightly sealed plastic bag for 1-2 weeks. If the cabbage is already sliced it will last in the refrigerator for 5-6 days. For longer storage, cabbage does well in a root cellar (aka fancy name for a cool, dark place… Jess uses a plastic crate in her basement.)
- Nutrition
Vitamin C, K, B6 and folate
Sauerkraut is a fast an easy way to use cabbage and keep it tasty for even longer! (Well, the prep is easy, but it takes about a week or so before it gets good). 
Jess made this sauerkraut with crabapples and caraway, it was pretty great!
Recipes Using Cabbage
Hunter’s Meat Loaf with Cabbage
Think of this as a cross between a meat loaf, a cabbage roll, and a lasagna. It’s delicious, and a great way to use that cabbage when you’re unsure what to do with it.
Savory Bacon Salad
Ok, so it’s cabbage and bacon, with optional onion and garlic. But doesn’t savory bacon salad just sound so much better? It tastes great, bacon and cabbage are as winning of a combo as ham hocks and collard greens. We hope you enjoy the flavors of this dish as much as we do!
