While at my mom’s the other day watching the Blackhawks win the Stanley Cup (!!!!!!), we were reminiscing about healthy recipes I enjoyed as a kid. She reminded me of a few that you’ll be seeing in days to come, but one really stuck in my mind because it was not only easy, but I vividly remember it being one of the few things I liked that contained raw cabbage. I loved it cooked, but raw? Notsomuch…except this ONE.
So my mom and I went on and on, talking recipes, going over things that were from my childhood that, lo and behold, were really super healthy, and I went back to this one. I love talking recipes with my mom. Usually, the conversations go something like this:
“So, mom, I want to make that cabbage salad we were just talking about.”
“Ok, so, its a head of cabbage, you know, cut up into shreds (cue “shred” hand motion) and put that in a bowl.”
“Then take one vidalia onion and cut it really thin (cue “thin onion slice” hand motion, similar to “shred” hand motion). Put that on the cabbage.”
“Slice up a few pieces of roasted red pepper and add that to the cabbage and onion. (Cue “piling ingredients on top of each other” motion)”
“Ok, so cabbage, onion, roasted red pepper…what else? (Cue “piling ingredients hand motion”)”
“Ok, then you’re going to add salt and pepper to that, and then take two cans of that Italian tuna packed in olive oil and drain off most of the olive oil and add that to the cabbage mixture (more “piling ingredients” motion).
“Ok, can I use normal tuna and olive oil?”
“Sure, but the Italian tuna has a really great flavor, but that’ll work, sure.”
“Ok, what else?”
“Then, add red wine vinegar (cue “shaking a bottle” motion) and taste it, and add more salt and pepper if you need to.”
And this is why I cook the way I do. No real measurements, more of a process or a procedure, and also why I tend to have a really hard time following a recipe… so I made this lovely cabbage salad and it was bright, beautiful and a whopping 4 meals for me and a couple friends!
Now, the recipe in language you all will understand as opposed to “Mara and Mom-ese”
Tuna Cabbage Salad
* 1 head green cabbage, rinsed and cut into shreds
* 2-3 pieces roasted red pepper (jarred or fresh) sliced
* 1 vidalia onion (or other sweet onion) cut in half and sliced thinly
* 2 cans Italian tuna packed in olive oil OR 2 cans white tuna in water, drained
*1/4 c. red wine vinegar
* Salt and pepper to taste
Place the shredded cabbage, onion, and roasted red pepper in a large bowl. Drain all but a little bit of the oil off of the Italian tuna and add it to the veggies. (If using regular tuna in water, add 1 Tbsp. olive oil at this point too.) Top with the red wine vinegar, salt and pepper, and stir very well. Serve immediately for a very crunchy salad, or chill for up to 2 days for a slightly softer one.
Now, more of what you’ve been waiting for: The Camper Quote Of The Day! “Mara! I just really scared that bug over there!” “Oh yeah? How’d you do that?” “I said boo!”
This was a close one though, because a slightly older camper did say “Hey! There are two dragonflies mating over there!”
It was a fun day today, though exhausting… I don’t think I’ll be up much longer!