Cabbage

• Shred cabbage and add carrots, beets, celeriac, daikon, apples, raisins, candied nuts, etc.

• Try out different dressings - try a traditional mayonnaise slaw or mix up some tahini dressing.  Cabbage salad is great with sesame oil and apple cider vinegar or an olive oil and balsamic vinegar dressing.

• Here's a quick warm salad:  Slice cabbage into wedges, drizzle with oil and vinegar.  Sprinkle with salt, pepper, and parmesan cheese.  Put under the broiler until cabbage is warm and cheese is browned.

• Make a dressing with olive oil, rice vinegar, cilantro and red pepper flakes to taste.  Toss with shredded cabbage and use as a fresh topping for tacos and burritos.

• Try different spices and flavors in your dressings - cabbage goes well with caraway, sesame seeds, curry, fennel, lime or orange juice and Szechuan sauce.

• Cabbage cooks well in anything!  Add shredded cabbage to stir fry, soup or spring rolls.  Braise it with your favorite spices and it makes a great winter side dish.  Cook it and add it to mashed potatoes for colcannon, a traditional Irish dish.

Red, White and Bleu Slaw

1/2 cup crumbled bleu cheese, plus more for garnish

1/4 cup mayonnaise

1/4 cup buttermilk

3 Tbsp cider vinegar

2 Tbsp sugar

6 cups shredded red cabbage

6 cups shredded green cabbage

6 green onions, sliced thin (optional)

Blend first 4 ingredients in a blender or food processor, salt and pepper to taste.  Toss with cabbage and chill for an hour.  Garnish with bleu cheese and green onions if desired.