Great ingredients make for great meals. Whenever you can, use the highest quality supplies for your recipes. The flavor difference will always come through in your finished dish.
If there is an ingredient that you are not familiar with, check our Ingredient section. There are pages and pages of information about the ingredients used in my recipes.
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, there's no reason that red cabbage can't be substituted.