Cabbage

From a Cabbage

The next session is scheduled for:

Date:  Friday 25 August 2023
Time:  10:00 – 13:30
Venue:  Maffra Neighbourhood House
Cost:  $40.00 including GST
Bookings:  Maffra Neighbourhood House – Ph:  0422 335 155
Max. participants:  6
For more details:  Click here
On the menu:
To take home: 
🥄Carrot & Ginger Sauerkraut
🥄Pickled Cabbage (Coleslaw in a Jar and Grandma Martin’s Pickled Red Cabbage)
For lunch:
🍴Sauerkraut Okonomiyaki (savoury Japanese pancakes)
🍴Mum’s Marinated Coleslaw
🍴Cabbage Rolls

 

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A little knowledge sharing…

/ sbaskitchen / 9 Comments

After years of wanting to do this, but not having the confidence to venture forward with the idea, now, after receiving much encouragement from those around me, in less than two weeks time I will be running my first Knowledge Sharing Session at a local Neighbourhood House.  Yes, I am a little nervous, but I am also a little excited!  So I thought I would share what we will be doing in the first session.  It will be all about sauerkraut, or as they call it in France, choucroute, and we may even touch on growing your own cabbages at home.

Sauerkraut or choucroute, has become increasingly popular in recent times.  It’s seen as a way to improve gut health, easing digestive symptoms and supporting your immune system by adding probiotics and enzymes to your diet.

I just love toasted sourdough with a little Dijon mustard and melted cheese, topped with sauerkraut for breakfast each day.

Toast with Dijon mustard, melted, cheese and sauerkraut.

The other great benefit of making sauerkraut, and one that I think sometimes gets ignored in these times, is that it is a fabulous way of preserving cabbage when it’s in season.  I love to use this sauerkraut to make delicious, warming, comfort food during the colder months of the year Continue reading →

Marinated Coleslaw

 

Print
Marinated Coleslaw
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
 

I was asked to prepare the coleslaw to be served at the Banquet for the 2017 Shakespeare Festival in nearby Stratford, but they needed quantities for approximately 120 people! I used my mum's recipe for the dressing. The salad was served alongside orange glazed leg ham , baked potatoes and a root veg bake.

Category: Salad, Side Dish
Quantity: 10 cups
Author: sbaskitchen
Ingredients
  • 1.2 kg cabbage thinly shredded
  • 170 g red onion thinly sliced
  • 2 large carrots 220g, grated
  • 2/3 cup celery 100g, thinly sliced
  • 1/2 cup raw sugar
  • 2/3 cup vinegar
  • 1 teaspoon celery salt
  • 1/2 cup olive oil
  • 1 teaspoon mustard powder
  • 1 tablespoon horseradish cream
  • 1 1/2 tsp sea salt
  • 1/4 tsp reshly ground black pepper
Instructions
  1. Combine the cabbage, onion, carrot and celery together in a large container, and mix well. Sprinkle the raw sugar over the vegetables.
  2. Place remaining ingredients into a saucepan and bring to the boil. Boil for 2 minutes.
  3. Pour over salad, and cover immediately. Allow it to cool slightly and then refrigerate for 24 hours.
  4. Just before serving toss the salad, check the seasoning and adjust, if necessary.
  5. Arrange in a serving dish and serve.
Notes
  • Ensure that the container you are using has a lid to cover the salad while it is marinating.
  • You may need to drain some of the dressing from the salad prior to placing it in a serving dish.
  • You can replace the red onion with white onion if you wish.
  • The method used in this salad is more like that for a quick pickle, making it the ideal prepare ahead salad for large numbers.
  • I have made much smaller quantities and served the salad after only an hour or two of marinating, it was still delicious.
(Updated 22 August 2023)

 

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