Buttermilk Herb Slaw

I am constantly amazed at how creative people can be with food.

Take cole slaw. As a kid I remember cole slaw as that deli stuff with shredded cabbage and carrots in a thin white liquid that you bought when you were going to eat hot dogs or hamburgers or some sort of deli sandwich, like corned beef on rye.

My grandmother made her own cole slaw, which she referred to as “cull sloy.”

But now, in specialized food stores, supermarkets and bodegas everywhere, you can find a variety of “slaws,” which after all, just means “salad.” My local store offers “Asian Slaw” and “Health Slaw” in addition to plain old Cole Slaw.

But I like to make my own because that way I can get creative too. Like with this recipe — I like the tangy taste of buttermilk and it lets you cut down on the fatty mayonnaise of a standard recipe. The shredded snow peas add a rich, green color and a crispiness. Adding lots of fresh herbs gives it the refreshing taste of summer.

Btw, if you think it’s silly to buy buttermilk because you’re never going to use it for anything else, read this.

Buttermilk Herb Slaw

• 6 cups shredded cabbage
• 1 cup shredded snow peas
• 1-1/3 cups buttermilk
• 1/4 cup mayonnaise
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 1/4 cup chopped chives or scallion
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill (or use a mixture of herbs)
• 1 teaspoon salt or to taste
• pinch or two of cayenne pepper

Place the cabbage and snow peas in a large bowl an toss to distribute them evenly. In another bowl, combine the buttermilk, mayonnaise, vinegar, sugar, chives, parsley and herb, whisk the ingredients and pour over the vegetables. Toss the ingredients and let rest for at least 15 minutes. Before serving, taste for seasoning and add salt and cayenne pepper to taste.

Makes 8 servings

Old Fashioned Stuffed Cabbage

For me, Stuffed Cabbage is like hot dogs, blooming onions and caramel corn. Foods I love to eat but don’t, except for once a year because once I take that first bite I over indulge and stuff myself and then feel awful the next day.

Right now is Stuffed Cabbage time.

I never actually tasted stuffed cabbage until after I was married. It was something the women in my husband Ed’s family would cook. My grandmother made Stuffed Grape Leaves, which are similar, but the leaves are tangier and her sauce more sour than the typical one for Stuffed Cabbage.

Over the years I tried to develop a recipe that Ed would like and later, would appeal to my sons-in-law, who like the dish sweeter than I was used to. This year I got it right, according to everyone in the extended family, and that’s saying a lot because we are an opinionated bunch.

Here’s the recipe:

Stuffed Cabbage

• 1 large head of green cabbage
• 2 pounds ground beef
• 1 medium onion, grated
• 1 large egg
• 1/4 cup raw white rice
• 2 tablespoons matzo meal or plain bread crumbs
• salt and freshly ground black pepper to taste
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 cup brown sugar
• 1 12-ounce bottle chili sauce
• 1/2 cup fresh lemon juice
• 1/2 cup raisins

Preheat the oven to 350 degrees F. Bring a large pot half filled with water to a boil. Cut out the hard center cabbage core. Remove the large cabbage leaves. Place the cabbage leaves plus the smaller remaining cabbage in the boiling water. Cook the cabbage leaves for about 3 minutes, or until they wilt. Cook the remaining cabbage core for 3-5 more minutes, or until you can easily remove the leaves. Cut off the hard stem portions from the large leaves so that they can be rolled easily. Set the leaves aside.

ALTERNATELY: if you plan ahead you can freeze the entire head of cabbage for 24 hours (or more). Thaw the cabbage and the leaves will already be wilted and you can avoid cooking them.

In a large bowl, mix the ground beef, grated onion, egg, rice, matzo meal and salt and pepper to taste. Place a mound of this mixture in the center of each leaf (more on the larger leaves of course). Enclose the meat by wrapping the cabbage leaves, envelope style. Place the stuffed cabbage leaves, seam side down, in deep baking dishes. (I separate the large rolls and smaller ones.)

Heat the vegetable oil in a saute pan over medium heat. Add the onion and cook for 4-5 minutes or until softened. Stir in the brown sugar, chili sauce, lemon juice and raisins and cook for 3-4 minutes. Pour the sauce over the cabbage rolls. Cover the pan. Bake for 2 hours (or, to cook ahead, bake for one hour, freeze, thaw and bake for an additional hour).

Makes 18-24