While walking through the produce section together, I had told him that the vegetable could be used to make a pH indicator. He was excited. You can see how to do this in the one-minute video, below.
Meanwhile, you don't need the whole head of cabbage for such a project, so it got chopped up into a creamy, flavorful, no-mayonnaise coleslaw. The recipe is below this cabbage video.
* * * * * * * * * * * *
Coleslaw with Bacon and Buttermilk (or Kefir) Dressing
adapted from America's Test Kitchen
If you are going to eat this coleslaw RIGHT AWAY, you can skip the salting step, which keeps the cabbage from releasing water and diluting the dressing as it sits. However, if you’re not a fan of raw onion, cook it along with the bacon; salting the onion also mellows it.
½ medium head of red or green cabbage, shredded
1 large carrot or apple, grated
½ medium onion, sliced thin
6 slices bacon, chopped, cooked and drained
½ c. buttermilk or kefir
2 Tbsp. oil (I used coconut oil)
2 Tbsp. apple cider vinegar
½ Tbsp. caraway seeds
¼ tsp. mustard (dry or prepared)
2 tsp. sugar or honey
Black pepper to taste
Combine the cabbage, carrot/apple, and onion in a colander; sprinkle with 1 tsp. salt. Let stand over a bowl until the veggies wilt, 1-4 hours. Rinse, drain, and pat dry. Add in the bacon (and onion if you cooked them together.) Stir together the buttermilk/kefir, oil, vinegar, caraway, mustard, and sugar. Pour over the salad, and toss to coat. Add salt and pepper to taste.