Big Woods Farm CSA

6-8 portions

From “The Way to Cook” by Julia Child.
1 fine fresh cabbage weighing about 1½ pounds
2/3 cup diced celery
1/2 cup grated carrot
1/4 cup diced scallions or mild yellow onion
1/2 cup finely diced green bell pepper
1 small apple, peeled, cored, and finely diced
1 medium cucumber, peeled, halved lengthwise, seeded, and diced
3 to 4 TBS chopped fresh parsley
Preliminary flavoring:
1/2 TBS Dijon-type prepared mustard
2 TBS wine (or cider) vinegar
1/2 tsp salt
1 tsp sugar
1/4 tsp caraway or cumin seeds
1/4 tsp ground bay leaf (if available)
1/4 tsp celery seeds
several grinds of fresh black pepper
1/3 cup sour cream mixed with 1/2 cup mayonnaise, plus more if desired
Preliminary flavoring: Wash and shred the cabbage. Toss the cabbage in a large mixing bowl with the celery, carrot, scallions, green pepper, apple, cucumber, and parsley. Mix together the mustard, vinegar, salt, and sugar. Toss vegetables with the mustard mixture, caraway or cumin, and seasonings. Toss several times, tasting and adding a little more salt or vinegar if you think it needed. Let stand 20 to 30 minutes to let lquids exude. Toss again and drain.
Serving: Drain again, and correct seasoning. Either toss with
the mayonnaise/sour cream mixture or serve as is and pass the
mayonnaise/sour cream separately.