Another contribution from on of our CSA members. Matthew shared his cookbook with me called The Tabasco Cookbook and said this was his go to recipe when cabbage is on the menu. I have not tried it yet but I know I am not alone when I say the I still have my cabbage. I think I will try it tonight! Thank you Matthew for sharing.
INGREDIENTS:
INGREDIENTS:
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 1 Tablespoon cider vinegar
- 1 Tablespoon beef broth (optional)
- 2 Tablespoons Dijon mustard
- 1 Tablespoon honey
- 1/2 teaspoon Tabasco pepper sauce (Or according to Matthew as much as you like!)
- 1/4 cup olive oil
- 4 cups finely shredded cabbage
- 3 tablespoons chopped green onions
- 2 tablespoons chopped fresh dill
- 1 teaspoon celery seed
PREPARATION:
In a large bowl, whisk together the salt, pepper, vinegar, broth, mustard, honey and Tabasco sauce. Slowly whisk in the oil. Add the remaining ingredients and toss well to blend. Cover and chill. Serve with additional Tabasco sauce if desired.
Sevres 4 to 6
Sevres 4 to 6
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