First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from Cook’s Country June/July 2009
1 medium head green cabbage, shredded
1 Carrot, shredded on box grater
1/2 cup Leeks, well washed, sliced thin
2 tsp. salt
1/2 cup mayonnaise
1/4 cup sour cream
1 Tbls. apple cider vinegar
2 tsp. sugar
1/4 tsp. pepper
One way to core and shred cabbage is to cut the cabbage into quarters, then trim away and discard the solid core. Separate the cabbage into small stacks of leaves that flatten when pressed. Cut each stack of cabbage leaves into 1/4-inch strips. Toss cabbage and 2 tsp. table salt (4 tsp. of kosher), carrot, and leeks in colander set over bowl. Let stand until wilted, about 1 to 2 hours. Meanwhile whisk mayonnaise, sour cream, vinegar, sugar, and pepper in large bowl. Rinse cabbage mixture under cold water, drain, and dry well with kitchen towel. Stir dressing into cabbage mixture and refrigerate until chilled, at least 30 minutes. Serve.