We have (thankfully) been well for the past few weeks, but I am still in the process of bulking up our immunity. I am also in the process of cleaning out our refrigerator. I had 3/4 of a head of cabbage in there and it was calling my name. Mostly in an annoyed fashion at having been in there for so long. Never one to tick off my vegetables, I set out to make something quick and simple right away.
I found a marinated pork shoulder at the store and brought that home to pop in the oven. While it baked, I threw this quick cabbage salad together. I hesitate to call this coleslaw, since the only real way to make it involves white sugar, mayonnaise, and enough cabbage to choke a horse, but it's sort of a slaw. In that it has cabbage. And it goes well with pork.
3/4 head red cabbage
1 Tbs vinegar (white will do, but apple cider is better)
1 Tbs honey (more if you like it sweeter)
1/2 large lemon, juiced
1/4 C yogurt
1 tsp coriander seed lightly crushed
salt and pepper
Slice the cabbage into thin sections and then roughly chop into bite-size pieces. Place into a large bowl. Whisk remaining ingredients together in a small bowl and pour over cabbage. Serve immediately.
The boys weren't sold. They liked the pork, but said the salad was too sour. My husband loved it together and I am crazy for the coriander in this. It adds a whole new dimension to an otherwise run-of-the-mill salad.