My son, Spencer, grew a HUGE cabbage in the garden this year! We've been having to get quite creative in figuring out ways to use it all.
It really was as big as 5 or 6 heads of cabbage from the store. I just kept cutting a wedge at a time and then would make something with it. Cabbage really keeps quite well in the fridge. Sometimes the outer leaves wilt or get some dark spots on them, but when you peel them away the inside is still perfectly fine.
For coleslaw, chop the cabbage in small pieces or you can slice it into shreds with a food processor.
Place the chopped cabbage in a bowl.
To this coleslaw, I added chopped onion.
I also drained a can of pineapple tidbits to add.
Craisins added nice color and great sweetness.
Mix it all together in your bowl.
I made a simple coleslaw dressing. The basic recipe is 1/2 cup mayo, 1/4 cup white sugar, and 1 Tbsp apple cider or red wine vinegar. For bigger salads you just double or triple the batch.
Mix it all together until smooth.
Pour over salad and stir to combine. Taste and add a little salt if needed.
Enjoy! I took this to a potluck and received many great comments.
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