Thursdays Are For Cooking
Tomato-onion-cabbage cole slaw
2 to 3 good, firm, ripe tomatoes
3 to 4 green onions, including the tails, or half of a large red onion
½ head of a cabbage
Salt & pepper to taste
Directions:
1 – Cut the onions into small pieces, including the thickest parts of the tails.
If you prefer using the large onions instead, then the red onions add a lot of flavor and color to this. Add the chopped onion to the bowl.
2 – Cut the cabbage head in half and then in half again. Then do a rough chop on those two sections and put them into the bowl. Take the hash knife or a small food chopper and chop some more. Put that into the bowl.
3 – Cut the tomatoes into chunks. Since they are wet and sloppy, when you add them to the cabbage and onions, include the sloppy and juicy parts with them.
4 – Give this all a good stir, mixing the ingredients well. Then add a bit of salt and pepper to bump up the flavor just a tad, toss well, and cover the bowl. Chill in the fridge for a few hours.
This is my grandma’s recipe, and she gave it to my Dad, who handed it on to me. It is not expensive, and the cabbage remaining can be used for another dish, or made into soup. This amount should serve up to 6 people.
This is almost zero calories and loads of flavor, and will keep well in the fridge overnight as long as it’s covered. And since it doesn’t have the dairy-based dressing, it’s less likely to turn sour on you. We’re having a heat & humidity wave right now, and this dish with some ham and potato chips is good, simple food, easy to fix and keeps well when it’s kept covered.
More Nebraska Goodness. And the subject matter is a welcome change from the sh^tshow threads on prezzy sniffy and the ho’s latest f*ckups. Unfortunately that crap has taken my appetite away. I couldn’t even get excited about the promise of the chocolate chip pecan cookies that were discussed earlier. And I have ice cream, but only store bought cookies in my inventory.
I also have in the inventory a goodly amount of rashers of bacon (“…and on the 8th day, God created bacon!”). Fry up a multitude of them rashers (in a cast iron skillet), set some aside. Using the bacon drippings, take the leftover cabbages and cook them up in the drippings, adding pieces of the bacon. Slice the extry ‘mater (see Graybeard, he has some nice ones) and place those slices on some fresh Duke’s Mayo infused bread with multitudes of the other bacon rashers creating, thereof, a sammich of the Gods. Serving the sammich along side the cold slaw and bacon/cabbage dish creates a comfort food infusion of meat, veggies, fruits (‘mater is a fruit), whole grains (the bread). To complete the balanced diet, have a cookie for each hand. Add a (couple or 4) frosty Yuengling (Guinesses in a pinch) or a pitcher of the house wine (sweet iced tea), put the ‘putor away and quit looking at the news feeds. Take your evening meds with a healthy shot of Jameson. The lack of depressing news, along with the food coma will help you sleep better.
Oh…and BTW…GO ARMY! BEAT NAVY!
Tanks Ex, I needed a change…Let’s eat!
I suggest you make up a medium-sized bowl of that cole slaw and let it chill in the fridge for several hours. And take your time with meals right now. If it weren’t so humid where I am, the weather would be perfect, but it’s just gone jungle-wet here in my AO.
You aren’t the only one who’s attention is being fractured by a lot of stuff. Just hang in there, Big Guy.
But does it top a pulled pork sammich? With Carolina Clear Sauce, of course.
YES!!!! YMMV