Cabbage as coleslaw (softer, milder, faster)
I am not the cabbage fan and I was not sure what to do with the gifted cabbage from the garden of the mother-in-law.
I then prepared it as coleslaw. Simply cut into very fine strips and mix with a standard vinegar-oil marinade (to prepare a little vinegar). Let it rest for an hour and you're done with a delicious coleslaw.
Is not as firm as white cabbage, is not as "spicy" (does not taste so much like cabbage) and does not have to pull so long. Like children too. Meanwhile, I also buy pointed cabbage in the supermarket, especially in winter.
