Creamy Cole Slaw.
I decided to let my food processor chop the cabbage into small bits--which is what the Cook's Country photograph looked like. In hindsight, I wish I had a large head of cabbage. I would have cut it into wedges; using the shredding blade, a food processor is a lot easier than hand slicing. Your choice. (The pre-shredded cabbage was almost too fine.)
I liked Cook's Country quick technique to draw moisture from the cabbage. Because cabbage releases a lot of water, they didn't want soggy or runny salad. Instead of salting the cabbage to draw out the moisture-- which can take an hour-- a quick method is to toss cabbage, sugar, and 1 teaspoon salt in large bowl. The bowl is covered and microwaved until the cabbage is just beginning to wilt, 1 1/2 to 2 minutes, stirring halfway through. Transfer cabbage mixture to colander set over bowl. Let cool to room temperature, about 15 minutes, stirring occasionally.
My husband and I are headed to the California Foothills of the Sierras, this Monday, to enjoy our timeshare. We're off for some much needed R&R and to catch up on our reading. Hopefully, I can access the internet so that I can catch up on my food blogroll. I'm sure going to try!