FX7 #4/30 OVERNIGHT SLAW. Cabbage season/CSA recipe too

Cabbage.  My experience with it was in only one meal, a boiled ham dinner.  I have to ask.  How many of you can think of cabbage and look forward to it?  In my second to the last CSA I did get cabbage.  I don't know..boiled dinner or cole slaw....mmmmm.  Let me think of  it in another way....cole slaw or boiled dinner.   Not too appealing in my book.  Is sauerkraut made from cabbage?   While my dad was nearing the end of his life, he would have spontaneous memories or flashbacks, most of the time seemingly unrelated to anything that was happening at the moment.  One of them was expressed in a kind of a daytime nightmare.  He was climbing down into the cellar of the house he grew up in.  He was the oldest and was assigned tasks.  One of them was to stir the saukraut, a sour smelling vinagery bunch of shredded cabbage in the cellar that was reached via a kitchen stairway into a kind of pit in the ground.  He never wanted to eat it.....ever.  So there are uncooked options, one was presented to me by my siblings this weekend, stir shredded cabbage into a regular salad for more crunch, use it in tacos.  I found another option.  Uncooked cabbage leaves a lot to be desired and it seems like cooked cabbage....well.  Unfortunately if you make cole slaw with egg based mayonnaise that may be a problem if it sits out too long.  So, I found another couple of things to do with it.  For lunch the other day I sauteed the cabbage with some other vegetables after shredding it, then I added some butter and cracked black pepper.  That was delicious.  The I found another recipe called "Overnight Slaw", from Linton Hopkins, a 2009 Food and Wine Best New Chef (he is from Atlanta and is known for reworking Southern Food).   Check it out in the F&W July 2012 issue.  He called this a maceration salad because it sits overnight in the refrigerator to develop its tangy flavor.  No mayonnaise, so you don't have to think "food poisoning" if you bring it to a summer buffet.   And to be honest that is the type of thing I think about when preparing food for others.  I try to keep everything as fresh as possible, making dishes a few hours before I share them.  Because I am trying out new recipes all the time, I have to leave extra time for the learning curve, and sometimes it works out well and sometimes........
OVERNIGHT SLAW
INGREDIENTS:

3 1/2 lbs of green cabbage cut into 1 inch chunks
1 very large Vidalia or other sweet onion (1 1/4 pounds), cut into 1 inch pieces
1 pound carrots, cut into 1/2 inch pieces
3 celery ribs cut int 1/2 inch pieces
1 cup sugar
1 cup distilled white vinegar
3/4 cup peanut oil
1 tsp dry mustard powder
1 tsp celery seeds
1 tsp kosher salt
1/2 cup chopped flat-leaf parsley leaves (Italian parsley)
DIRECTIONS:
1.  Working in batches, pulse the vegetables in a food processor until finely chopped.  Transfer to a large bowl and toss well.  Stir in the sugar.
2.  In a small saucepan, combine the vinegar, oil, dry mustard, celery seeds and salt and bring to a boil.  Pour the dressing over the slaw and toss well.  Refrigerate overnight.  Just before serving drain the slaw and stir in the parsley.

8 servings and 30  minutes to prepare but 8 hours to chill

REVIEW AS OF YESTERDAY:  great tangy flavor, and from a friend from Honduras:  "sabe rico, si, un avocado al lado le daria mas sabor y balance al vinagre y mostaza" and yesterday I plated it while eating a light dinner in the evening after a walk around the lake:

Summer evening, light meal avocado on the side,
Central Minnesota at it's best with the best of friends