Saturday, February 16, 2008

Huh? HotSlaw?

We discovered this recipe completely by accident... I thought we were making steamed cabbage with lemon and butter, and Zach didn't realize the cabbage was cooked when I put it in the serving dish, thought we were making coleslaw, and added a dollop of mayo... and this has been one of our favorite dishes ever since. We decided that instead of coleslaw, we had hot-slaw! It's the ultimate in comfort food... Flavorful, soothing, and full of fabulous creamy crunch. It's not exactly, um, a light recipe... but it is veggies, at least, right? ;-)


6 cups shredded cabbage (I like a mixture of red and green cabbage, if I have them both in the fridge)
1/2 cup shredded carrot
2 T butter or vegan margarine
2 to 3 T lemon juice (depending on how much tangyness you desire)
1/4 cup light mayo or vegan mayo (for vegan mayo, use a canola or flaxseed based mayo - avoid a soy based mayo for this recipe)
Salt and black pepper to taste

~ In a medium-sized pot over medium heat, melt the butter.
~ Stir in the cabbage, then add the lemon juice and toss again.
~ Cover, and cook, stirring occasionally, until the cabbage is wilted (but still textured - not soggy) - about 10 minutes.
~ Transfer to a serving bowl, and stir in the mayo. Season to taste with salt and cabbage, and it's ready to enjoy right away - nice and hot!


Cookiemouse said...

Just the thing for the "cole" weather. (It's freezing here tonight.)

Jackie said...

Great idea and might be better than cold slaw which tends to repeat on me with my ancient tummy. Thanks for the recipe.

Astra Libris said...

CookieMouse, too clever! :-) It's quite "cole" here too... :-) Shiver! I can't wait until spring!

Jackie, thank you - and thank you for pointing out a health benefit of the cooked recipe! Too cool!

ChocolateCoveredVegan said...

I love slaw! :o)

Astra Libris said...

ChocolateCoveredVegan, me too! :-) I love broccoli slaw too... Mmmmmm... :-)