Since I made that first cabbage stirfry, I’ve had 2/3 of a head of cabbage left and no idea what to do with it. I went hunting for cabbage recipes and they always included some crazy thing like lamb shank or apples or involved stuffing meat in them.

And then I came across, duh, coleslaw. I adapted this recipe from Paleo Porn because I don’t use salt and like things a little more vinegary.

I have to say, cabbage is CHEAP and it GOES FAR!! I also only used 1/4 of the head of cabbage for this recipe and made so much cole slaw.

Cost breakdown is, just wow:

Granted, people often using cole slaw as a side to something meatier, but if you split this batch in 5, which is probably about a cup or so of slaw, you will get full. If you use it as a side, it’s about $.045 for 8 servings and these are very generous servings.

Here’s how I made it:

Stuff to buy:

• red cabbage
• eggs
• carrots
• apple cider vinegar
• olive oil

Spices!

• black pepper
• oregano
• salt if you want

Stuff to cut:

• red cabbage  (just 1/4 of it, chopped, then run through the food processor)
• carrots (1 1/2 big carrots did the trick, also chopped and run through the food processor)
• eggs (boil them hard, then chop them up)

Stuff to make it with:

• really big bowl
• food processor

How to make it:

1. Coarsely hop up the red cabbage and carrots.
2. Run the red cabbage and carrots through the food processor. Throw them all in the same really big bowl.
3. Peel and cut up the eggs a similar size to the cabbage and carrots. Add to the bowl.
4. Throw in the apple cider vinegar (I used about 1/4 cup but I like vinegar, you can use half this amount to keep it lighter if you want) and the olive oil (about 1 1/2 tablespoons). Add the spices. Toss it all together.
5. Um, that’s it.