Let us also praise coleslaw. Good coleslaw and even bad coleslaw if it is fresh enough and cold enough. Coleslaw made with sour cream dressing… or mayonnaise style with a hefty dollop of horseradish. Or asian style with rice vinegar and a smidge of peanut oil, sugar and slivered hot red peppers.
And. Sauerkraut! Pickled red cabbage! And. And. And Cabbage rolls! Sure, I've made a few in my day, but these days I just go to my Polish Deli and buy them, fresh or frozen. Two gargantuan kapusta rolki for 6 bucks and we have a meal. A meal that required no more effort than me visiting my Polish Deli guy and shootin' the breeze for 6 minutes while he slices my Polish cheese (tastes like emmenthal), retrieves my 89-kilometer rye bread from the freezer (he buys it in Vancouver), and wraps up my village-style kielbassa in pretty peach-tone butcher paper.