Corned Beef and Cabbage Season

I won!  One of the prizes at the jazz club raffle!  Tickets are five for $1 and one of mine got me "Homegrown Louisiana Cookin'" by Justin Wilson with over 300 new recipes for real home cookin'. 

We love Cajun and Creole food and have enjoyed a lot of meals in New Orleans, Baton Rouge and Lafayette.  At one time, New Orleans was our favorite destination and we'd gone there at least eight times (and probably more) until Katrina ruined it all.  Haven't been back since, but now ... with this book ...

And the perfect time has come now.  Corned beef and cabbage season is upon us.  Neither one of us likes boiled cabbage; the only reason it can palatable at all is when it's cooked in with the corned beef which gives it at least some flavor (mainly salt.) 

Jewish delis get it right because they sub in cole slaw for the "cabbage."   And so does Justin Wilson in his recipe.  Wilson was an interesting character - in addition to cooking, he wrote music, had television cooking shows and four wives. He divorced them all  This indicates a certain interest in the fairer sex.  He was born in 1914 and died, aged 87, in 2001.  He's buried next to Wife #3.
Which is neither here nor there.

COLE SLAW
1 large head of cabbage, shredded
4 medium-sized bell peppers, thinly sliced
2 medium-size onions, thinly sliced
Mix together in a large bowl.

DRESSING
1 cup mayonnaise
1/4 cup Dijon mustard
1 T olive oil
1 T wine vinegar
1 T Worcestershire sauce
Dash of Louisiana hot sauce or ground cayenne pepper
1 teas. minced garlic
Juice of 1 lemon

Whisk thoroughly and dump it on the cabbage et al and toss well.

Richie made this the other day and it was good.  My only carp would be that he cut the cabbage thinner than he did.  Which is not Justin Wilson's fault.