• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Carla Burke
  • Nancy Reading
  • John F Dean
  • r ransom
  • paul wheaton
  • Jay Angler
  • Timothy Norton
stewards:
  • Pearl Sutton
  • Tereza Okava
  • Nicole Alderman
master gardeners:
  • Christopher Weeks
gardeners:
  • M Ljin
  • Megan Palmer
  • Pete Podurgiel

Do you Wilt the Cabbage when making Coleslaw?

 
steward
Posts: 19694
Location: USDA Zone 8a
4945
dog hunting food preservation cooking bee greening the desert
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Do you Wilt the Cabbage when making Coleslaw?

I have not made coleslaw in a while.  I could not remember how much salt to use to wilt the cabbage.

I looked at several recipes and none suggested wilting the cabbage.

I went with 1/2 Tablespoon salt.  Just salt.

Do you just use salt or salt and water?

How long do you wilt the cabbage?
 
steward & manure connoisseur
Posts: 5451
Location: South of Capricorn
3497
dog rabbit urban cooking writing homestead ungarbage
  • Likes 7
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I don't. When I make it the cabbage wilts after I have it all mixed up (I make a non-mayo coleslaw, so it doesn't matter).
I don't remember my mother ever wilting cabbage, even with mayo-based slaw, just mixing it all up.
 
Rusticator
Posts: 10088
Location: Missouri Ozarks
5625
7
personal care gear foraging hunting rabbit chicken cooking food preservation fiber arts medical herbs homestead
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I never used to, but the last time I made it, I did - and, it was better. But, I didn't salt it, I just 'massaged' it pretty firmly, like it was kale, then left it got a couple hours, before adding everything else.
 
master gardener
Posts: 6952
Location: Carlton County, Minnesota, USA: 3b; Dfb; sandy loam; in the woods
4384
8
forest garden trees books chicken food preservation cooking fiber arts seed woodworking homestead ungarbage
  • Likes 6
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Neat! I didn't even know that was a thing. I like slaw well enough but my wife doesn't, so I don't make it very often.
 
master pollinator
Posts: 6007
Location: Canadian Prairies - Zone 3b
1809
  • Likes 6
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
No no no! Coleslaw has to be crunchy, say I!
 
Anne Miller
steward
Posts: 19694
Location: USDA Zone 8a
4945
dog hunting food preservation cooking bee greening the desert
  • Likes 9
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
After I posted this I found my coleslaw recipe in the similar threads.

Douglas, wilting the cabbage does not take out the crunch.

It removes the water from the cabbage so that the cabbage doesn't add extra water to the coleslaw, thus watering down the mayo or salad dressing.

After wilting the excess water is drain away.

https://permies.com/t/247821/Cole-Slaw

I don't have any carrots so I am going to add diced tomatoes fresh from the garden.

 
Tereza Okava
steward & manure connoisseur
Posts: 5451
Location: South of Capricorn
3497
dog rabbit urban cooking writing homestead ungarbage
  • Likes 7
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Anne Miller wrote:I don't have any carrots so I am going to add diced tomatoes fresh from the garden.


I definitely do the dice-salt-drain business with tomatoes if I'm going to add them to a salad like this. I might even save the juice, which is usually delicious, for something else.
 
master pollinator
Posts: 5487
Location: Due to winter mortality, I stubbornly state, zone 7a Tennessee
2471
7
forest garden foraging books food preservation cooking fiber arts bee medical herbs
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
The recipe I use says to wilt it. I did it the first time only. To me, the slaw is not runny at all. Though I am certain it has more liquid than the author intended. It's in Better home and garden cookbook from the 1980's.
 
Douglas Alpenstock
master pollinator
Posts: 6007
Location: Canadian Prairies - Zone 3b
1809
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Anne Miller wrote:Douglas, wilting the cabbage does not take out the crunch.

It removes the water from the cabbage so that the cabbage doesn't add extra water to the coleslaw, thus watering down the mayo or salad dressing.


Ah! Now I understand. Thanks Anne!
 
Destiny's powerful hand has made the bed of my future. And this tiny ad:
a new overhaul of the freeheat page - need feedbacks for world domination
https://permies.com/t/389799/overhaul-freeheat-page-feedbacks-world
reply
    Bookmark Topic Watch Topic
  • New Topic