Kristen’s Sweet Cabbage Molakka

Kristens Sweet Cabbage Molakka

Ok, the name came from a four year old. I know better than to ask the little one what to name things, she gets pretty creative, but she did help me come up with this, so the name is hers. After I had used up 1/3 cup of red cabbage the other night pre-making my very first red cabbage slaw, I was trying to figure out how to use the rest. We ate the slaw for dinner with our rotisserie chicken and sweet potato, and I instantly fell in love with the flavor and texture (I’m a HUGE FAN of crispy stuff), as well as the nutritional profile:

Kristen is pretty particular about food, and I do think it helps that it’s purple. She also LOVES the rest of the ingredients (probably why we chose them). So, without further adieu, here’s what you’ll need for “Molakka”:

1/2 head of red (purple) cabbage, “chopped all up”

2 medium apples, “cut into squares”

1 tsp lemon juice

1/3 c. unsweetened shredded coconut

cinnamon. We didn’t measure, I would guesstimate about 1 tablespoon, maybe more. We LOVE cinnamon.

One thing I would probably add, for myself, is chopped pecans. Yum!

Now, the super intricate instructions: Take half the cabbage and half the apples and half the coconut and throw it all together in the food processor. Pulse until desired consistency. Ours ended up a little more shredded than coleslaw. Dump that into a large bowl. Do the same thing with the other half. If you have a ginormous food processor, you can do this in one step. Dump that into the bowl. sprinkle in the little bit of lemon juice and have the kiddo stir while you sprinkle cinnamon all around (in the bowl….:))  Yep, that about covers it. I let Kris taste test one spoonful, which turned into 6 spoonfuls, which turned into a whole bowl, and smiling four year old begging for “Molakka” in her lunch tomorrow. CAVEKID APPROVED!


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