TammyM wrote:

>> Alton Brown's Marinated Slaw
>>
>> 1/2 head Napa cabbage, shredded, salted, and rinsed
>> 2 red bell peppers, thinly sliced
>> 2 green bell peppers, thinly sliced
>> 3/4 cup apple cider vinegar
>> 1 tablespoon mustard seed
>> 1 teaspoon celery seed
>> 1 cup sugar
>>
>> Toss the cabbage and peppers and place into a strainer resting over a
>> bowl to drain for 2 hours. Then place into a mason jar.
>>
>> In a small saucepan, bring the vinegar, sugar, mustard seed, and celery
>> seed to a boil. Pour over the cabbage and the peppers. Store in the
>> refrigerator for 3 days before serving.
>
> Is that "1 cup sugar" a typo? Seems like SO much sugar!

1 cup of sugar is correct; it's balanced with the 3/4 cup of vinegar. But
you don't HAVE to use that much. I think the recipe was written for a Napa
cabbage that's a bit larger than the ones in the market today. The ones
today only seem to be about 75% the size of Napa cabbages from a few years
ago.


> With all your goodies from the CSA, I'm sure you have lots of yummy
> veggie dishes. You always come up with great sounding menus.

Why thank you! It certainly does force me to be creative sometimes: What do
you do with three bunches of basil that are all going wilt within a day or
two? But I'm having a lot of fun with it.

Mentioning Alton Brown again, I have to say that his method for preserving
loose salad greens is AWESOME. You wash the greens, spin them dry, then lay
them out on paper towels. You roll the towels up and put them into an
airtight bag (I use the gallon-sized Ziploc freezer bags), press out as much
air as possible without crushing the greens, then use a straw to suck out as
much additional air as possible. Then you keep the bag in the refrigerator.
Using that method, lettuce has stayed crisp for ten days and more.

Bob