Is there anything left to cover?
Surely you jest, Addie? We've barely scratched the surface. Haven't even covered the leafy parts fully. And, as Chief Longwind notes, there are the root-veggie relatives; rutabaga (sweedes); turnips; radishes. etc. And, OMG! Brussels sprouts. Where are the Brussels sprouts recipes.
But even if we confine ourselves to cabbagge per se, there's a long way to go. F'rinstance, here's a slaw variation we like. It was passed on to me by a friend.
Marinated Red and Green Cabbage
3 1/2 ckups each, shredded red and green cabbage
2 large carrots, shredded
1 large red onion, sliced thin
2 tbls minced fresh gingerroot
1 cup cider vinegar
A handful of sultanas or golden raisins
3 tbls honey
2 tbls extra virgin olive oil
3 scallions, thinly sliced on the bias
Salt and pepper to taste
Pour an inch or so of wather into a large pot. Fit a steamer in place and bring the water to a boil. Load the steamer with the cabbage and carrots, cover tightly, and steam the veggies for about five minutes. Drain them well and transfer to a mixing bowl. Add the onions, ginger and vinegar, toss to coat, and set aside to marinate at least four hours or up to overnight.
Squeeze the megetables a handful at a time over a saucepan, transtering the drained vegetables to a bowl.
Boil the marinade liquid over high heat until it is reduced to a halp cup. Add the raisins, remove from heat, and let cool. Whisk in the honey, oil, and salt. Pour over the drained vegetables and stir in the scallions and black pepper.
Can be swerved either chilled or at room temperature.
One nice thing about this recipe: Because it doesn't use mayo it is a good choice for picnics and other outdoor eating.