There was a beautiful cabbage in one of the last produce boxes we picked up, which led to much debate over what to actually do with it. I proposed two Bon App recipes that I’ve been wanting to try (Fall Apart Caramelized Cabbage and Cheesy Cabbage Gratin, respectively). Chris tends to be more of a traditionalist when it comes to cabbage, so I lost the battle (this time) and we went for two other options: coleslaw and sauerkraut. Maybe I’ll get a cooked cabbage next time, but coleslaw it is for now!
For the coleslaw, I used what I had, considering that we ran out of all vinegar options in the house (this situation had since been remedied). I went for a lemon, Greek yogurt, and herb combo, which turned out really nice! Flavors were super fresh and complimented the cabbage well. This dish made me feel like I was at a nice backyard barbecue, instead of perpetually quarantining in my house. I served this with home made chicken nuggets, but this would also work well with grilled meats or even fish. The Greek yogurt base made this feel light and healthy while still being nice and creamy (no mayo here!), so go ahead and make some coleslaw if you have a cabbage kicking around in the crisper drawer.
Recipe down below, picture up top!
- ½ cabbage, shredded
- ¾ cup Greek Yogurt
- ½ lemon, zested and juiced
- ½ cup of water
- 2 tbsp sugar
- ¼ cup fresh parsley, chopped
- 3 scallions or spring/baby onions, sliced
- 1 tsp onion powder
- 1 tsp salt
- Slice cabbage in half and then in half again. Reserve one half for another time (or double the recipe to make a lot!). With the remaining two quarters, use your knife to remove the core in the center, then slice the cabbage quarters cross-wise into ¼ inch slices. This will shred the cabbage.
- I prefer thinly shredded cabbage, but the thickness of the shreds is really up to your preference!
- In a large bowl, mix the Greek yogurt, lemon juice, lemon zest, water, sugar, salt, chopped parsley, sliced scallions, and onion powder together. The mixture should still be creamy but thinned out enough to be able to mix.
- Texture can be adjusted to your liking by adding more water (thinner) or Greek yogurt (thicker). Goal is to have a dressing that is thick enough to coat the cabbage, not sink to the bottom.
- Add the shredded cabbage to the bowl with the dressing, stir until thoroughly combined.
- Cover and refrigerate for a few hours before serving.
- Can be eaten right away, but I feel that letting it sit helps the flavors come together and helps soften the cabbage a bit.