Coleslaw - not wasting it?

lindens

I have tried a couple of successful recipes for home made coleslaw - sooo much nice than the horrible gloopy shop bought stuff. Trouble is - there is so much of it! By the time you take a whole cabbage, fennel, apple, carrot etc etc - both times i made it i threw half of it out! Which made me cross:mad:

Does anyone have this problem - there must be a way round it?

liney

Use half a cabbage...

lindens

liney wrote: »

Use half a cabbage...

I've still got half a cabbage to use up and in the summer i'm not eating much hot food.

McKneff

Morrisons sell half cabbages:D

McKneff

Or use half of it and give some away to your neighbours, I'm sure they would appreciate it, rather than throwing it out.

tori.k

Braised cabbage & bacon any left over could be made into ravioli/perogie.

cutestkids

I only use a quarter of a cabbage when doing homemade coleslaw, the rest keeps well in the fridge for over a week usually, I also add finely shredded cabbage to salads, stir fry it with a little bit of bacon but I love cabbage and could eat it ever day

krlyr

You can buy frozen cabbage, so I wonder if you can blanch and freeze it.

-taff

Make it, put it in two bowls, add the dressing to one bowl, put the other one in the fridge covered up. Eat the first bowl.

The next day or day after, take the other bowl out of the fridge, add the dressing to it, eat....

Spendless

I buy white cabbage on a regular basis. I find that and onions and carrots with potatoes are the best 'doubly duty' veggies I have. I never use more than 1/4 of a cabbage for HM coleslaw and find the rest lasts ages in the salad drawer of my fridge which is lined with a layer of kitchen paper towel.

welshbookworm

I use sweetheart cabbage, the outside is green and great cooked (or blanched and frozen for another day) and the light inside makes great coleslaw. They're fairly small as well.