More often than not, in winter, this will be lunch.
I could buy January King cabbage for its looks alone — and yes, in food looks do matter, particularly in the dead of winter! — but it is also the mildest and crunchiest and most delicious of cabbages. I discovered January King since moving to London and it now constantly lives in our fridge in winter (except when it disappears too quickly), and has rescued and will save a thousand meals.
Many of which in this house are compiled from bread and cheese and ham or saucisson, pickled herring and smoked trout. Usually some form of raw vegetable (in summer cucumber and tomatoes, later fennel, carrot, kohlrabi!), soup, or salad — in winter sometimes this endive salad or, more often, cabbage slaw, particularly when January King is in season.
But red or white cabbage will also do, and a jar of the miso mayonnaise dressing lives in the fridge on standby so this can come together in a few minutes, the time it takes to slice the cabbage.
Cabbage slaw with a staple miso ginger dressing
January King is my favourite winter cabbage when it is available, otherwise white or red cabbage, or a combination of both.
I try to always have a jar of this dressing on hand in the fridge; it makes a large jar and can be kept for weeks.
2 Tbsps miso
2 Tbsps mayonnaise
1 tsp mustard
A small piece of ginger, peeled and grated
Juice from half a lemon
50ml (scant 1/4 cup) cider vinegar
100ml (scant 1/2 cup) olive oil
Large pinch of salt
In a large jam jar (with a lid), mix together the miso, mayonnaise, mustard, and grated ginger until well combined.
Add the lemon juice, vinegar, and olive oil, and salt, close the lid tightly and shake vigorously until the dressing is emulsified and looks homogenous.
Halve the cabbage, remove any wilted outer leaves, cut the half into wedges, then slice each wedge into thin strips.
Toss the cabbage with a few tablespoons of dressing and keep the rest of the in the fridge for future instant lunches.
Nettle and Quince 