Jamaica Jerk Cole Slaw with Pepitas

So this is going into my regular rotation and will be made again and again and again and again and again. It’s a flavor sensation as they say.

First, I love cabbage. It’s my favorite vegetable and I would eat it ever more often that I do, but I already eat it more than I should as it tends to upset my stomach a bit. If not for that it would be perfect, sharp and peppery in its own self and so ready to blend with other foods, to accept and incorporate seasonings and dressings. Delicious cooked or raw, hot or cold and with all that, it’s inexpensive and keeps well stored in a cool, dark place. So yeah, it’s great stuff. But wow, this makes it even better.

• 1/2 head of finely chopped cabbage
• 1 yellow onion, sliced thin
• 1/2 cup pepitas
• 2 TBSP rice vinegar
• 1 TBSP white wine
• 2 tsp Jamaica Jerk seasoning
• 1/2 tsp sugar

So, I cut up about 1/2 a head of cabbage, about 8 cups of cabbage. I cut the onion in thin slices. I heated a cast iron skillet on a low medium with NO oil. I added the sliced onions and stirred them steadily so they did not get any char. I wanted a light caramelization that sweetened the onions without softening them too much. That’s why no oil and the medium low heat.

In another dry pan, I toasted the pepitas until they began to pop and turn toasty brown.

When the onions and pepitas were cool, I mixed them in with the cabbage.

I mixed the rice vinegar, white wine and the Jamaica Jerk and the bit of sugar. I mixed them together well, poured on the salad, put a lid on the bowl and shook really hard because there’s not a lot of dressing to coat everything.

I stuck it in the fridge for a couple hours so the vinegar “cooked” the cabbage. Every time I happened to walk by I shook it some more because there really is not any extra dressing, so it needs some shaking.

This made 8 servings and you know what? The last serving did not sit in a pool of dressing. This kept the salad nice and crisp, but rich in flavor. Jamaica Jerk is spicy, so adjust to your taste. It leaves a delicious wonderful aftertaste, too.

 

 

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Kale & Cabbage Salad with Toasted Pepitas & Plum Vinaigrette

I sliced 1/4 head of cabbage into thin ribbons and chopped up an equal amount of fresh kale in similar thin ribbons.

In a large pot, I brought 2 cups of water to a boil with a teaspoon of salt. I added the cabbage and kale and put a lid on it, letting them cook for one minute. I strained the water off and set them in the fridge to cool.

Meanwhile, I sliced up 2 plums and sautéed them in 2 TBSP of white wine vinegar and 2 tsp of soy sauce with 2 tsp of Tajín. I added a bit of salt and pepper, a tsp of sugar and stirred until the plums were just about to break down, but were still holding together. I poured the dressing on the kale and cabbage, stirred and set back in the fridge to cool.

Before serving, I toasted the pepitas in a bit of peanut oil with smoked paprika.

This made two large servings or four small salads. It’s a great blend of hearty veggies, sweet fruit and tangy vinegar. The pepitas add a bit of crunch and umami.