Cabbage · Photography

This Month’s Banner and Some Cole Slaw

In case anyone else was wondering, this month's banner?  It's a small head of red cabbage.  We had harvested the last two on Sunday, and on Tuesday I finally figured I'd make something with them.  So I trimmed off the roots (yes, Alex carried them in with extra leaves and roots intact, along with an armful of tomatoes) and the outer leaves, and then got sidetracked by the patterns of the leaves…

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And this one ended up, after some trimming, as the banner.

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I wanted to play with the color slightly…so I did that, and added some text, and – ta-da!

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But back to the cabbage.  I didn't stop with the outer leaves.  I kept taking pictures as I sliced into it…

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Besides snapping pictures, I was slicing the cabbage into thin strips.  I didn't bother with the food processor – they were small cabbages and cleaning a knife and a cutting board is a lot faster than cleaning bowl, lid and blade.  Sometimes the old-fashioned, no-technology methods are best.  At least in my world.

To continue…

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Then I used a vegetable peeler to slice thin strips of carrot (also from the garden.  Oh, I love our garden!).

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I mixed the carrots and the cabbage together…

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Then I mixed together a little dressing…I used a cup of plain yogurt, some grainy mustard, a bit of olive oil, some cider vinegar, some lemon juice, salt, and pepper.  I think that was everything.

I love the whole oil/water separation thing – look at the little tiny balls of the yogurt part (watery) suspended in the oil before I finished whisking.  It's like a tiny galaxy of yogurt.  Or not.

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Anyway, then I poured the dressing on the cabbage and carrots and mixed it all together.

And then I noticed a stray bit of cabbage on the counter. 

It made me think of the scar on Harry Potter's forehead. 

So I took a picture of it. 

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And then I sold it on eBay for seventy-five dollars. 

Not really. 

I put it in the bowl with the rest of the cabbage and mixed it right in.

And, voila!  Cole slaw.

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When I was a kid I didn't like cole slaw.  I don't know why…maybe it was the cabbage…maybe it was the dressing…maybe it was the little dill or caraway seeds or whatever they were that I'd find in the dressing sometimes. 

But I find that if I make my own, I'm much more likely to eat it now. 

We had some of this on pulled pork sandwiches.  YUM!

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