Tangy Sauteed Cabbage

Well, St. Patrick’s Day is over. Time for leftover corned beef sandwiches, and nursing hangovers. Well, no hangover this year, but we did make an awful lot of great food. One very pleasant surprise was this tangy cabbage recipe that I tried, and will definitely be making again soon.

Start by sauteing some onions in olive oil in a dutch oven or large skillet. You’ll notice there isn’t much onion, and they’re actually sliced pearl onions, due to a lack of foresight in checking the quality of my onions before starting cooking.

Once the onions have started to soften, add in garlic. We can’t cook onions without garlic!

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Coleslaw, the right way

I don’t know about the rest of you, but I grew up not really being a big fan of coleslaw. There was always too much mayonnaise and not enough flavor. Until I discovered that around Carolina, they do theirs with a vinegar base. Finally, a coleslaw I could love. And here is my recipe for that, with the bonus that it can be canned, allowing for a stockpile of instant bbq side dishes.

Start by shredding the cabbage. Personally, I like a little texture but not long strings.

Add some shredded veggies. In my case, I like red onion, carrot, and red bell pepper.