Ingredients

White Cabbage

There are numerous types of cabbages available in the market. For my old fashioned Cole Slaw I designed this recipe to use white cabbage. Use a medium head (about three pounds). Look for one without wilted leaves and then rinse well. The core should be removed. Place it on a cutting board stem down and slice the cabbage in half from the top. You can then wedge out the tough stem with your knife.

There's not really very much in cabbage. It has almost no calories (only about ten in a half cup) and very little fat. One might think that there's a lot of fiber but a half cup has less than 1 gram.

While this recipe calls for the traditional white cabbage but there's no reason that red cabbage can't be substituted.