Cabbage is a staple veg around here through autumn and winter but, happily, we've yet to tire of it (don't ask me how my boys feel about butternut squash by this time of the year). Our favourite way to eat cabbage is the cabbage salad from the book A Homemade Life - the salad that E calls "the cabbage salad that you should make if you don't like cabbage...or even salad.". But the other day I brought home a red cabbage as well and decided we should have a bit of a different salad. I used my slicer to thinly slice half a head of cabbage and grated some carrots to add, then I put half of this into a container and popped it in the fridge for the next night.
I thought a creamy dressing would be a nice change so I mixed a couple spoonfuls of mayo with some garlic, dry mustard powder, a squeeze of lemon and some salt and pepper. Then I added some roasted sunflower seeds and mixed it up. I tasted-tested it before dinner (just two small bowls full!) and then set it out with the rest of dinner. E let me know that he really liked it after one helping and then quickly helped himself to two more helpings. Needless to say I was pleased that I already had a container full grated and ready to be dressed in the fridge. Although...all that said, we are very much looking forward to fresh baby greens from our garden too.