The cabbage heads here in Adana grow to be about 3 times bigger than a head of cabbage in Minnesota (bigger than a basketball, smaller than a beach ball). Whenever I see cabbage, I wish I knew more ways to consume it, being it’s so bountiful here in Adana. Thus the first in the “Made in Adana” series is a cabbage recipe.
I’ve never been a fan of Coleslaw, but this recipe for “Spectacular Overnight Slaw” (Page 145) was outstanding.
Here’s my adapted recipe.
Spectacular Overnight Slaw
Combine the following in a huge bowl:
- ½ of a huge “Adana sized” head of cabbage, chopped pretty finely
- 1 medium red onion, halved and sliced thinly
- 2 sweet red peppers, 2 green peppers chopped up
- ½ cup of sliced, pitted black olives *
Combine the following in a sauce pan and bring to a boil, stir it on the heat for one minute.
- ½ cup Red wine vinegar*
- 1/3 cup vegetable oil (yuck)*
- 1/3 cup sugar*
- 1T of brown mustard
- 1t salt
- ½ t celery salt*
Pour the dressing over the vegetables and stir it in well. Cover it and leave it in the fridge overnight.
This recipe was good for lunch the next day, it was even better for dinner (after sitting almost a day). I’m proud that the neighbors and even our cleaning lady liked it.
Cole Slaw ready to serve
How do you use cabbage? Please let us know in the comments.
Check back tomorrow to hear about the “Made in Adana” concept.
* adaptations made: the recipe actually called for stuffed olives, white wine vinegar, ½ cup of oil, ½ cup of sugar and celery seed. I thought that much oil and sugar was overkill, I was right. This was just right.
