By David Page, Barbara Shinn, from Fine Cooking. Serves 8-10. Recipe contains dairy.
Ingredients:
- 1/2 head cabbage, shredded (about 4-1/2 cups)
- 2 cups water
- 1 Tbs. salt
- 2 medium carrots, shredded (about 1 cup)
- 7 scallions, finely chopped (about 2/3 cup) (or some of the onion from your box this week)
- 3 Tbs. apple-cider vinegar
- 2 Tbs. sugar
- 3 to 4 Tbs. sour cream
- 1/2 tsp. celery seed
- 1/2 tsp. caraway seed
- Salt and freshly ground pepper to taste
Steps:
- In a medium stainless-steel bowl, soak the cabbage in the water and salt for half an hour. Drain the cabbage, rinse it, and drain any excess water.
- Toss the cabbage with the remaining ingredients and refrigerate for 1 to 2 hours to allow the flavors to meld. Let stand at room temperature for 15 minutes before serving.
