BBQ Ready Coleslaw

Recipe by: Kelley Dillon and Jenny Breen

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Ingredients
Slaw:

• 4 cups cabbage, shredded
• 1 cup kohlrabi, shredded
• 1 cup carrots, shredded
• 1⁄2 cup radish, shredded
• 1⁄2 onion, chopped
• 3 Tbsp garlic scapes, chopped
• 1 lime, juiced
• 3 Tbsp cider vinegar
• 1⁄3 cup plain greek yogurt
• Salt and pepper
• Optional: 1⁄2 cup apple, thinly sliced

BBQ:

• 3 cans jackfruit or 2 lbs meat of choice
• 2 cups BBQ sauce 

Directions

1. In a medium saucepan, add protein and bbq sauce. Cook at medium heat until fully cooked (about 25 minutes depending on the protein).
2. Shred protein and add more BBQ sauce, if desired.
3. In a medium bowl, combine ingredients for the slaw.
4. Serve BBQ on a warm bun or in a bowl with brown rice. Top with BBQ ready coleslaw.

Green cabbage has a slightly bitter, mustardy flavor

Cooking tip: To prepare, just peel away the outer leaves and the inside is usually clean.
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Storage tip: Green cabbage is best stored in the refrigerator wrapped in plastic to preserve for a couple weeks. 

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This recipe was inspired by our CSA which included green cabbage from Harmony Acres.

"We hope to be your number 1 in quality produce. "
- Andy and Sadie Miller, Harmony Acres

Green cabbage is a cool-season vegetable suited for both spring and fall. It is ready for harvest when the head of the plant is firm. This old staple vegetable has been cultivated for
over 4,000 years. 

Andy and Sadie Miller of Harmony Acres are Amish farmers. Amish farmers typically use horse-drawn equipment to tend to their land.Harmony Acres has grown produce on their family operated farm since 2018. Their green cabbage is certified organic.

Green cabbage is an excellent source of vitamin C, vitamin K, iron, calcium, manganese, and protective phytochemicals. Vitamin C is important for immune function and skin health.

Cabbage is inexpensive, hardy, versatile, and easy to store making it a mainstay of cuisines around the world. Green cabbage can be eaten raw, cooked, or fermented (as kimchi or sauerkraut). Buying a whole head of cabbage rather than a prepackaged bag is an easy way to get the best bang for your buck.