At sea, vegetables such as cabbage, peppers(when purchased very fresh and kept refrigerated) and onions hold for a long time. When cooking, you have to be able to constantly change flavor profiles to reduce boredom. When you are at sea for a long time, you can pick up bulky staples such as sugar and flour from port to port. So, when you are provisioning for you initial departure load up on specialty items, things such as agave nectar or agave syrup are useful in your tool box along the way during a long voyage.
You also have to keep in mind that although being at sea can be punishing, life on a boat is limiting in cardio-vascular activity and you have to be health conscious in your general food preparation as much as possible. Agave nectar, as a carbohydrate has a low glycemic index, making it a great substitute for sugar or artificial sweeteners. I keep a bottle in are coffee and tea area.
Pepper and Cabbage Slaw with Agave
1 medium head of green cabbage, chopped to your liking for size and slice/chop all vegetables the same size
1/4 head of red cabbage
1 medium onion
1 fresh red pepper
2/3 c. of cider vinegar
splash of rice wine vinegar
a few pinches of white pepper and kosher salt
4 T of agave nectar
Mix the last four ingredients and adjust for personal taste. Combine with chopped veggies and let rest for one hour before serving. There are no rules for a good slaw. Use what you have and need to use up and make it as savory or sweet as you like! This dish will keep for a good 5-7 days and it is really good as a leftover to add to a sandwich like pulled pork or a grilled chicken breast.
{ 1 comment… read it below or add one }
What was in the cabin?????