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Crisp Colorado cabbage adds crunch

LAKEWOOD, Colo. – Each month, the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown, raised or processed in the state. This month, Colorado cabbage is featured in our Colorado Coleslaw recipe.

[1]Available Now…Cabbage

In 2009 Colorado produced nearly 130 million pounds of cabbage valued at $14 million. Good quality cabbage should be well-formed, fairly even colored and heavy for its size. Cabbage leaves should be very compact and fairly smooth. Cabbage is fat free, very low in sodium and high in Vitamin C.

Look for Colorado cabbage at your local grocery store, farmers’ market or on the menu at restaurants across the state.

Colorado Coleslaw
Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora, Colo.

1 cup Red Cabbage, shredded

1 cup Green Cabbage, shredded

1 cup Carrot, shredded

For Dressing:

2 cups Mayonnaise

π cup Light Corn Syrup

π cup Sugar

π cup + 2 tbsp. Red Wine Vinegar

1 tbsp. Smoked Paprika

Kosher Salt to taste

White Pepper to taste


Place all dressing ingredients in a bowl, mix well and chill in the refrigerator. Combine approximately one cup of dressing with cabbage and carrots. Add more dressing according to your desired taste and texture.

Visit www.coloradoagriculture.com [2] for a complete list of recipes.