Cabbage Slaw with Apples

1 medium head green cabbage (about 3 pounds), cored and thinly sliced
2 sweet crisp apples (such as Gala or Fuji), skin-on, cut into matchstick pieces
1/2 cup chopped fresh parsley (optional)
1/4 cup chopped fresh sage
1/2 to 1 teaspoon salt
1/2 cup lemon juice (about 2 lemons)
Freshly cracked black pepper
3 tablespoons extra-virgin olive oil

Combine the cabbage, apples, parsley (if using), sage, and salt in a large bowl. Toss the ingredients well, adding the adding the additional salt and freshly cracked black pepper to taste. Add the olive oil and toss again.

Let the slaw sit for 10 minutes, and then toss it again. Sever immediately, or chill in the refrigerator and serve within 24 hours.

Makes 6 servings

From: Wild Flavors, Didi Emmons

Cabbage Slaw with Yogurt

1 tablespoon chopped rosemary
2 garlic cloves, minced
2 tablespoons lemon juice (about ½ lemon) or cider vinegar
4 tablespoons sour cream or Greek yogurt
6 cups thinly sliced green cabbage (about ½ medium head)
1 small onion, thinly sliced
3 tablespoons finely chopped preserved lemons
Salt and freshly cracked black pepper

Combine the rosemary, garlic, lemon juice or vinegar, and sour cream in a large bowl, and whisk together with a fork.

Add the cabbage, onion, and lemons to the dressing. Toss well and season with salt and freshly cracked black pepper to taste. Serve at room temperature.

Makes 3 to 4 servings

From Wild Flavors, Didi Emmons

Salade de choux

Chou vert finement râpé
Carottes finement râpées
Aneth frais haché
Miel
Mayonnaise
Jus de citron
Sel et poivre 
 
Mélanger le chou, les carottes et l’aneth dans un grand bol. Ajouter le miel, la mayonnaise et le jus de citron. Bien mélanger. Assaisonner. Réfrigérer plusieurs heures, de préférence, avant de servir.

Borscht

 
4 cups water from steamed vegetables
4 cups cabbage - shredded
2 cups beets - chopped or sliced
1 cup potatoes—chopped in small cubes
1 cup tomato puree
½ cup carrot - sliced thin (about 1 medium)
2 large onions - chopped small (about 1½ - 2 cups)
1½ - 2 Tbsp. apple cider vinegar
1½ - 2 Tbsp. honey (same amount as vinegar)
1 Tbsp. veg. broth powder OR 2 veg. bouillon cubes
1 - 1½ tsp. sea salt
3 bay leaves
¼ tsp. dill weed
Cayenne to taste
3 Tbsp. oil or butter
Optional toppings: chopped tomatoes, or chives or fresh parsley and/or sour cream or yogurt

Steam the beets, potatoes and carrot until tender and save the steaming water. Add extra water if needed to equal 4 cups stock and put aside. In a soup pot, sauté the onions in hot oil or butter until semi-tender. Add the cabbage and sauté another 5-8 min. until the cabbage is fairly tender. Add the 4 cups vegetables water and veg. Add rest ing. (except toppings), stir, cover and simmer on low heat ½ hour. Remove bay leaves, adjust flavour…

Serves 8 to 10