I drool in your general direction.

I'm one of those rare homosapiens who universally prefers cabbage to lettuce, but am particularly enchanted when it is shredded properly. I was seriously disappointed in the decline of supermarket deli slaw when they all changed from shredded to little cut cubes of cabbage and carrot, KentuckyFuckingChicken style. What was up with THAT? But it forced me into make-your-own slaw mode (although whenever the packaged shreds were on sale, I'd celebrate my freedom from shredding). And I must confess, my oversimplified recipe (that I picked up from my ex-wife) never included sour cream. How could I have made that oversight? I toss at least a little sour cream into damn near every other kind of sauce or dressing I ever concoct!

I think I mentioned once or eight-times that in college I frequented an old Arbys that had a substantial off-the-franchise menu where they'd use the big slicer to slice meats that were more real than those questionable Arby's roasts. And my favorite sandwich there was informally called the Goy Reuben, because instead of sauerkraut, the pile of good corned beef was topped with a pile of good cole slaw. Of course, it was even better with a slather of Arby's just-enough-horseradish-for-my-tender-tastebuds Horsey Sauce. I am drooling now. Must get a ride to the store tomorrow for a cabbage head or bag of shreds... and some corned beef... and some extra sour cream... gotta experiment to figure out how much is enough...

The best slaw idea from my ex: red cabbage. Not mixed with the green: ALL red cabbage. No real difference in flavor but the color grabs your attention (especially at office potlucks where I upstaged some much more elaborate dishes). Not so much when it's piled on top of corned beef, then it just blends in.

Had some coleslaw from KFC yesterday, and it was overdressed, as always, but really fresh. Just drained some of the dressing and enjoyed. The goddess dressing from Trader Joe's makes good coleslaw. Fresh green cabbage is tasty to snack on, esp. the tender heart, with or without dressing. I like to add cabbage to roasted vegetables. Caabbage soup with cabbage, a couple potatoes, chicken broth and kielbasa is easy and tasty. My Mom made sweet & sour red cabbage - so good, with or without bacon.

Sauerkraut = delicious fermented cabbage

Caraway seeds = abomination

Coleslaw is about the only way I like cabbage. And one grocery store (HEB?) in Texas had something called "slim slaw" that was oh my god good. I have no idea how they made it, but damn, it's one of the few things I miss about Texas.

Yeah, I can't do the caraway seed thing in coleslaw. But I find that ground celery seed adds a certain something. The batch I made was actually creamier than I usually like. And ultimately it needed a bit more vinegar. But the wife loved it. And that's good enough for me.

As for KFC coleslaw, I used to like it a lot. But it seems to be too sweet lately. I don't get it any more. The confetti tipe of coleslaw can be fine, but I do prefer the shredded kind. The sour cream thing was something that I saw on a cooking show. Maybe America's Test Kitchen. It seemed like a flash of genius when I first tried it. But I can't take credit for it.