• Ingredients: 30
  • Serves: 6

Cold cabbage slaw with large green cabbage, large sweet red pepper, small onion, sweet pickle relish, pickle juice, celery seed, rib celery, minced, mayonnaise, salt and pepper to taste.


For topping

  • 2 tbsps. unsalted butter
  • 2 cups panko* or coarse dry bread crumbs
  • 1 cup coarsely grated extra-sharp Cheddar

For cheese sauce

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Use a large mixing bowl. Halve the cabbage and core. Cut into strips and small dice. Seed red pepper, cut into strips, and dice.

    For this step you will need

  2. Step 2 Mince onion. Toss cabbage, red pepper, and onion with rest of ingredients. Chill 1/2 hour before serving.

    For this step you will need