By DAVE KESSLER
Skinny Cooks Can't Be Trusted
You probably have some nice heads of cabbage fresh from your garden and you have many options on how to use them.
There used to be a restaurant in Dayton, Ohio, and its sister restaurant in Sarasota, Fla., which made a wonderful Italian salad using cabbage instead of lettuce. The dressing was heavy with garlic and it was a popular item on their menu.
You may want to use your cabbage to make something as common as slaw. Lots of folks make their own sauerkraut, but it’s a labor-intensive task, although delicious.
When traveling in the past I used to stop into a Florida restaurant that had the house specialty sandwich, which was hot baked ham topped with hot boiled cabbage. These are easy enough to make at home. The Midtown on Main Street in Brookville, Ind., serves a wonderful slaw with a hot dressing and bacon pieces.
It goes perfectly with their wonderful fried chicken.
I personally enjoy cabbage au gratin now and then, and I think you will too. Here’s how to make it.