simple red cabbage slaw

1/2 large red cabbage head, outer two layers of leaves removed and bottom stem sliced off

1/2 large red onion

1/2 cup red wine vinegar (seriously dont use regular vinegar. If you absolutely have to, you can use apple cider vinegar, but it won't be the same)

few tbs of olive oil

salt or salt substitute mixed with salt if you're lo sodium like me

garlic powder

onion powder

fresh ground pepper

Shred the cabbage head as finely as possible or mince it. Don't buy pre shred cabbage in a bag, they have little "calluses" where they've been cut and it just isn't right!

mince the red onion and mix together in a large bowl with the shredded cabbage. sprinkle salt or substitute over it all and rub into the veggies. Let rest for five minutes.

add rest of spices and toss, then add olive oil and red wine vinegar and toss. taste and adjust seasonings as you prefer.

Optional- I didn't do this, but it occurs to me that a peeled and grated carrot would be good in there, too.

Cabbage Rice

Ingredients

*1/2 Head Medium White Cabbage
*1 Large Onion, chopped
*garlic cloves, chopped
*1 lb ground beef
*Tumeric
*salt
*pepper
*red pepper (optional)
*Basmati or Long Grain Rice
*Butter or Oil

Instructions

Put a large saucepan full of water on the burner with salt. When it boils, add the rinsed rice and cook for roughly ten minutes, or until the rice is a little bit cooked, but not yet done. Drain in a colander and run some cold water over it to remove any starch. Set aside.In a frying pan, heat up some oil or butter and gently fry onions until transparent. Add several cloves of chopped garlic and fry for a few minutes more, stirring to make sure it doesn't burn. Add ground beef, salt, pepper, red pepper, and tumeric, stirring constantly to make sure the peices of beef break up well. When browned well, chop up the 1/2 head of cabbage into ribbons and add to the mixture. Fry over a slow heat until the cabbage is wilted. In saucepan, melt some butter or oil and add 1/2 of the cooked rice. Add the cabbage-meat mixture, and then place rest of rice on top. Take your spoon or spatula handle and poke several holes in the rice down to the bottom to insure it steams well. Place a paper towel or a thin dish towel over the top of the saucepan, and then fix the lid on tightly (this traps the steam and makes sure the rice doesn't get soggy). Steam over LOW heat for 20 minutes, or until the rice is done to your liking.