My favorite cabbage recipe of all time is a grilled slaw. I originally found it on Epicurious, but now that they have a paywall, here’s the exact same recipe elsewhere. Note that I leave out the tarragon because it’s the only herb I hate. You can make it with all green cabbage if that’s what you have, but don’t leave out the grilled green onions.
Last night when I signed in, it let me know that it knew I had sign into a Conde Nast website (for a magazine subscription), and asked if I wanted to use the same account.
(I might pay for access once, to rescue the recipes I have accumulated there over the years, and then peace out. I don’t have any beef with paying for others’ labor, but the truth is I don’t cook from Epicurious with anything near the frequency I did 10-15 years ago.)
Bobby Flay has 2 great cole slaw recipes in his Barbecue Addiction cookbook. One is for Lemony Cole Slaw. The other includes red bell pepper and I forget what else but I do remember it was a huge hit at a 4th of July party and a few people asked for the recipe.
I am so glad you posted this, thank you. It also prompted me to go back to the original Fuchsia Dunlop recipe, and I really smiled to see how far the recipe has evolved. One change that completely mystifies me is the addition of sugar - but I see so much sugar that mystifies me in recipes these days. I must have an odd palate.
Those Fuschia Dunlop noodles look great!
We love most coleslaw and cabbage soup variations. New to me is heavily browned cabbage–delicious! I tried it after watching Helen Rennie’s caramelized cabbage video https://www.youtube.com/watch?v=tA4IzFsJA7s
I cook it outside on the bbq because it stinks up the house.