cabbages

I had to add another picture of autumn.  You might see a few more even though we are home now.  Our last full night in North Carolina, we were invited to a potluck type dinner.  We brought cabbages (coleslaw), mushed potatoes, and a pumpkin brownie.  The boys provided snacks, drinks, and bratwurst.  It was yummy.  

My Beloved likes these cabbages so much, he will help.

Cabbages (non-mayo coleslaw)

Note:  If you can make this the night before, the slaw improves with age.

1/2 green cabbage, shredded or julienne

1/2 red cabbage, shredded or julienne

2 to 3 carrots, shredded

1/2 red onion, minced

1/3 cup sugar

1/2 cup white vinegar

1/4 cup olive oil

2 cloves garlic, minced

1/8 teaspoon ground black pepper or to taste

Mix the cabbages, carrots, and onion in a large bowl.  Mix well.

Put the sugar, vinegar, oil, garlic, and pepper in a large pot.  Bring to a boil.  Pour over the cabbage mixture.  Mix well.  Refrigerate overnight.

Cabbages.  My Beloved loves these as a snack.  They are pretty fabulous on tostada.  I liked them with the pork chops and the bratwurst.

Cabbages make me smile.