Monday, November 17, 2014

Coleslaw with Roasted Cabbage

I was experimenting with some different methods for cabbage preparation. Roasting is a delightful process for cabbage that leaves the cabbage edges toasted with a smokey sweet flavor and crunchy texture. Just right for a cole slaw to go with barbque or grill.

Here is the unique slaw I made.


  1. One head of cabbage
  2. One large carrot or several small ones
  3. One small mild onion like Walla Walla or Red onion
  4. One tablespoon of local honey
  5. One tablespoon of lemon or lime juice to taste
  6. One tablespoon olive oil
  7. Salt and pepper to taste
  8. Optional 4 onces of toasted pecans (Walnuts can also be used,)
  1. Chop the cabbage into fine or coarse pieces as desired. Spread the chopped cabbage on a cookie sheet and broil for 5-7 minutes or until edges turn crispy brown. Turn cabbage so toasted side is down and broil again for 5-7 minutes. You are not trying to cook the cabbage but to toast it and wilt the edges. This treatment makes the cabbage sweet smokey and crispy.
  2. Grate one large carrot
  3. Dice one small mild onion (this can be optional if you don't like onion or try one shallot)
  4. Mix the honey, lemon juice or olive oil into a dressing.
  5. Mix vegetable ingredients thoroughly and apply dressing.
  6. Let sit for an hour before serving.
  7. To toast pecans. Spread on a cookie sheet for and toast at 350F for 5 minutes. You can turn and toast some more burn, but watch carefully so you don't burn them.
  8. Add pecans before serving.

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