Summer Slaws.

I’ve been trying to find ways to use up our cabbage and summer squash. Coleslaw was an obvious option but I was never a fan of creamy, mayonnaise-y coleslaw (or creamy potato salad either—I always preferred the German version, similar to this.)

My Great Grandmother used to make something the family called Granny Slaw. It was basically a vinegary, sugary, non-creamy, finely chopped cabbage slaw. (Google vinegar+sugar+slaw and you’ll find some recipes.) Her grandchildren have fond memories of eating this but unfortunately none have her recipe. My Grandmother tried to replicate it last year and although it was close it wasn’t quite how they remembered it. (Though our memories are often different from reality—things seems much more grand and concentrated as a child, didn’t they?)

However, I was in the market for a sugar-free version. Finally it hit me that I could drizzle some of my Sugar Free Lemon Garlic Dressing to make a simple slaw. It makes for a refreshing little salad. And it’s easy.

This post is more of a how-to than a recipe. You can use cabbage, grated summer squash or grated cucumber. Individually or a mixture of all three together. Use whatever amount you have on hand and measure with your instincts.

Start by shredding your cabbage or grating your squash or cucumber. The latter two are very water-dense so it’d be smart to ‘press’ them first. How I do that is stack a deep bowl to catch the liquid, then a colander with your squash/cucumber that has been tossed with a little sprinkle of salt, then layer a plate or bowl with a heavy can or jar on top. Allow to sit for an hour or so—until the liquid drainage lets up.

Move to a mixing bowl and toss with a little finely diced onion. (Maybe add a little shredded carrot or diced celery?)

Drizzle a little of the Sugar Free Lemon Garlic Dressing on top and toss again.

Enjoy.

Store any unused slaw in the fridge for a up to a few days.

Red Cabbage

Saturday was cabbage day here. We harvested all the red cabbage (as well as the rest of the white cabbage) from the garden. I think it was about ten heads of red—which seems like a failure of a name considering it’s such a beautiful purple color.


It was washed up and chopped into manageable chunks.



Then sliced on an old wooden mandoline.

After that it was cooked down on in two huge pots on outdoor burners.

Then it was transferred inside where my Mom finished cooking it with all the fixin’s. I’ve always assumed everyone cooked red cabbage the same way but I suppose it’s a German thing. This is similar to how we make it (except no apples. EDIT: I had a brain fart—We put apple sauce in it!) It was left to cool over night. Sunday we froze about 25 quarts.

Since I am currently not eating sugars and there is sugar in the recipe, I asked for a head to be put aside for me to experiment with. That’s what I’ll be doing today—attempting to make sugarless red cabbage. As well as experimenting with the other four heads of white cabbage. We shredded three of them to get five gallons. One gallon I roasted that night. Another (or two) will be blanched and frozen (something neither I nor my parents have ever done before or even thought of doing.) I’m thinking of making a little coleslaw with Greek yogurt instead of mayo. Perhaps I can make my brother some more spring rolls? Or bangers and colcannon? (Though that’s quite a heavy meal for summer.) Perhaps soup to freeze? I’ve made a little of what I call Summer Slaw (recipe soon!) and maybe I’ll make some more. The last head was left whole and I’m thinking of using some of the leaves for some kind of cabbage rolls.

If you have any suggestions for using up cabbage, please share!

I should say that I’m aware that sauerkraut is probably the most obvious use for cabbage but my father and his friend make up a massive batch every fall from heads they buy in bulk up in New York State or out in Lancaster, PA. Though, thinking about it, perhaps I could attempt a small batch for myself? I know some people make it and keep it in the fridge. (They do it in a crock and then can it.) Anyone make sauerkraut? Have suggestions or pointers?

I was tempted to call this post “Apprenticeship” but I stuck with a more obvious title. I’ve been thinking a lot about how lucky I am to be in this position, basically as an apprentice. I am learning from a great gardener (my father, who patiently puts up with all my silly questions) and a great cook (my mother, who has promised to teach me how to make pickles next week!) Add to that the wealth of knowledge and experience I learn from books and the web and from you, darling reader! Yeah, I’m grateful.