Click the picture to view and print recipe in PDF!
Shredding cabbage is like cooking with glitter for me - creates a huge mess and gets everywhere. So when I have to do it, I do double-duty on my recipes to get more food for less clean-up! I use 1 head of red cabbage and 1 head of green cabbage; 1/2 of each goes into making sauerkraut, and 1/2 of each goes into this addictive slaw salad!
I will shred the cabbage, and while the sauerkraut half is sweating in salt, I'll prepare the slaw.
Tri-Color Cabbage Slaw
adapted from thekitchn.com
8 or more servings
• ½ head of green cabbage, washed and cored • ½ head red cabbage, washed and cored • 1 lb carrots, shredded/grated • 1 bunch fresh cilantro, washed and chopped • 3 limes, juiced (1/3 c. lime juice) • 1/3 C. olive oil • 1-2 apples, cut into matchsticks • raisins, optional (NO PRESERVATIVES!) • sea salt
1. Shred cabbage with mandolin, sharp knife, or food processor. 2. Toss shredded cabbage, shredded carrots, cilantro, and apples in a very large bowl. 3. Whisk lime juice and oil in a measuring cup. 4. Combine salad and dressing, tossing until incorporated. 5. Add salt (it will need a lot, and may need more at serving) 6. Serve with raisins if salad is too bitter to taste.
Sauerkraut
adapted from Katy Carter
1 quart jar
• 1 head of cabbage • 2 tsp sea salt • 1 ¼ tsp sea salt for brine • 1 c. distilled water • optional: ½ tsp whole carraway seeds, dill, or fennel • optional: sliced onion or apple
Remove outer leaves of cabbage and rinse. Save one clean whole leaf and set aside.
Quarter cabbage, and remove thick inner core.
Slice cabbage into fine strips with a sharp knife, mandolin, or food processor.
Toss cabbage in a large bowl with 2 tsp of salt and let sit for 20-30 minutes.
Pound cabbage with a wooden spoon for 5 minutes, until a lot of juice is released.
Pack cabbage, layered with optional herbs and onion or apple, into clean quart jar. Pack as tightly as you can, and make sure you fill the jar (if you don’t have enough cabbage, use smaller jars. It is important that they be full). Fill with any juice released from pounding cabbage.
If there is not enough liquid to cover cabbage, mix more brine: 1 ¼ tsp salt to 1 C water, add to jar until cabbage is covered.
Take the reserved cabbage leaf and tear it into a disk that covers the surface of the cabbage in the jar. Use it to “top” the sauerkraut and press down to keep all contents under brine.
Cover jar with lid but don’t tighten it. Mark date with marker or tape.
Place jar in cupboard or counter for 7 days. Put it inside a shallow dish, as fermentation will cause the juices to spill over. Prevent this by daily using a spoon to press down on the top “cover leaf”, pushing out the air and pressing down the liquid.
After 7 days, discard the cover leaf and any browned cabbage at the top. Sauerkraut is ready to consume. Tighten the lid and store in refrigerator.
Click the picture to view and print recipe in PDF!
Make sure your raisins, lime juice (if not using fresh limes), oil, and salt are 100% pure with no preservatives or additives!
This cabbage slaw is a life-saver on Whole30 - it's my go-to snacking secret when I get hungry between meals, and packs great in the cooler for traveling. I prepare it on the first day (or before) and it lasts almost a week for just the 2 of us.
The recipe can yield a huge amount, depending on the size of your cabbages, so I recommend giving yourself a lot of space, and using your largest bowl or stock pot to do the tossing.
I eliminated the sugar from the original recipe to make the slaw Whole30 compliant. If your taste buds have not adjusted to a sugar-free diet, add some raisins when serving. When not on Whole30, a teaspoon of honey or 100% apple juice can be whisked in with the dressing. I also reduce the oil, but if using a healthy fat, you can take it to 2/3 cup.
Use a separate jar for each color cabbage to make sauerkraut. If there isn't enough to fill a quart, use a pint jar - it is important that the cabbage fill the jar completely.
Remember to save a clean leaf from each cabbage for topping off the jar - then use the "cover leaf" to press down the air and juices that will rise as the cabbage ferments. Keep sauerkraut jars in a shallow dish or plate while fermenting, to catch any brine that spills over the top.
Eat the sauerkraut plain from the fridge, warmed with pork chops, or use it in this fabulous slow-cooked and deconstructed version of Romanian sarmale (stuffed cabbage)!