In the back corner of the produce section, there’s a cooler filled with convenience products – sliced pepper medley, peeled and cubed butternut squash, shredded cabbage and washed salad blends. I shudder everytime I walk past it… it’s really not that hard to cut a pepper, or even peel a butternut squash. Last week, I walked back to the main produce aisle, grabbed a small red cabbage and tossed it into my cart.
When I got home, I started shredding the cabbage for an Asian slaw. After cutting up half, I realized I had more than enough for the 3 people I was cooking for, with ample leftovers. I wrapped up the second half and now will plan to make braised red cabbage later in the week.
After three days of eating cabbage slaw, I had my fill. The first night, I ate it with the char. The second two days, I served it with Claypot Chicken. Sadly, the remainder went into the compost bin. Suddenly, the value of pre-chopped cabbage became more appealing. I can purchase a more manageable quantity. Perhaps I pay a little more, but there’s comfort in not wasting.
Which is the lesser evil? Wasting food or purchasing pre-cut veggies? Or should I not make cabbage unless I’m serving a crowd?
What would you have done?
Asian Red Cabbage Slaw
serves at least 6
½ red cabbage
6 scallions
2 tbs. canola oil
1 tbs. sesame oil
¼ cup sliced almonds
¼ cup raw sesame seeds
1 tbs. sugar
1 tsp. salt
2 -3 tbs. rice vinegar
1. Cut the core out of the cabbage and slice as thinly as possible
2. Julienne the scallions. Put in a mix bowl with the cabbage.
3. Heat the oils in a skillet over medium heat. Add the almonds and sesame seeds. Cook, stirring frequently until the nuts begin to brown. Immediately pour over the cabbage.
4. To the cabbage add the sugar, salt and vinegar. Mix well. Let sit for 10 minutes so the flavors can meld.
Buy the whole cabbage. Even if you don’t use it all, the rest can go into the compost bin, and you won’t have subsidized the cost (and landfill mass) of the packaging of the pre-shredded product. Or, invite more friends for the dinner the first night and make more slaw — it looks delicious!
This is so funny. On Monday, I encountered the full-service, pre-chopped section for the first time. I was quite amazed that there was squash, peppers, etc. I stood there staring at the pre-chopped onions, and then put them back. “I can certainly chop an onion,” I thought. And, then bought some pre-cut pineapple for a smoothie. It was mainly an issue of portion control, but chopping a pineapple is not easy. Guilty as charged.
I buy a whole head and make two different kinds of slaw. But honestly, I don’t see anything wrong with buying the precut if you know you just want to use it for one thing. Like you, no waste is more important to me than other factors.
The pre-chopped stuff is so much more expensive! It’s not worth it to me. The one thing I do buy is the shredded cole slaw mix – my Dad eats it like it’s going out of style – and he likes the mix. Your slaw looks great – love the almonds!
Lydia — you bring up an interesting issue in my debate — all the packaging… it adds a whole new dimension to the waste issue.
T.W. – I go back and forth on the pineapple issue… I get so much more pineapple for the dollar when I buy it whole. I soak the extra in rum.
Oh, Melissa… I was eating cabbage until it came out of my ears. That was the problem.
Reeni -I guess we all pick our battles. Nice to know I’m in good company with your dad.
Sounds like a healthy dish. Cant wait to try this. About the pre-cut packaging. No thanks. I can cut and dice all the ingredients myself. Thanks for the recipe. Love the addition of almonds.