00:00Mmm.
00:01How's the coleslaw, babe?
00:04Well, it's one of those things that I love so much,
00:07and you haven't done it for weeks.
00:09And I actually forgot about it.
00:10And now that you've made it again,
00:12I don't know how I forgot about it.
00:14Because I don't know anything it doesn't go with.
00:16I miss it now.
00:17And please don't let me forget about it for so long again.
00:21I won't.
00:22And it's better the next day, isn't it?
00:24The way it settles in to itself,
00:25most things are better the next day.
00:27Like you, like me, like you.
00:34Cabbage, apple, onions, lemon, olive oil, apple cider vinegar.
00:41Cut the cabbage in half and shred it with the stool.
00:45Or if you don't have the stool, just use a sharp knife
00:49and then slice it like this.
00:54You're going to slice the apples, like that.
01:07If you have a tool on the thinnest setting you have,
01:10if not, just use a very sharp knife.
01:23If you don't have a tool, gather your apples on top of each other.
01:31And you slice it.
01:36You're good.
01:38It's good.
01:4017 minutes.
01:42Let's go down and lay on the side.
01:43Cut one side off.
01:45Take off the first outer layer of the onion.
01:50in. Once that's gone, cut it half. Slice it. If you don't have a tool, slice it very thin.
02:03Again, if you have your menu in. If you're not a big onion person, don't use half, use
02:16a quarter. You may cry a little bit on this one. It will be okay. I'm going to add half
02:26a lemon. Without the seeds. I found one. Get it out. Otherwise it's bitter. I'm going
02:45to add two tablespoons of olive oil. Two tablespoons of apple cider vinegar. I decided to give
03:04a little kick with some white wine vinegar. Now let's do two teaspoons. For the fun of
03:15it. A little salt. A little pepper. And mix it up. And yes, I mix with my hands. Because
03:33that's how we like to cook. And if you can't deal with it, get over it because it is a
03:41natural way of cooking. So see, my goal is this guys. Every family, every cook, all the taste
03:50buds, different times of the year, is different. So my goal is to get you guys comfortable enough
03:56in the kitchen. If you don't cook. Or if you do cook, to introduce you to new things. To where
04:02you can
04:03start playing in the kitchen more and more. And start going, okay, Camilla showed me this recipe. But
04:08for instance, this cabbage right now that I have, it's more dry than the usual ones that I get for
04:14whatever reason. So the recipe doesn't have enough moisture. It's kind of dry. So I want you to start
04:24adding things slowly. And instead of using measuring cups, go by your flow. Just add it slowly of what you
04:36think might need. But as long as you add slowly, you're able to gauge it. And yes, it's a little
04:45bit of a
04:45dangerous game. But I'm ready to do it. I'm going to add a little bit more lemon to the other
04:54half.
04:59One more tablespoon of apple cider vinegar. I'm going to add a little more salt. I use flake salt,
05:09guys. Not that matters much now. But if you're the store and happen to see some. Black pepper. And I'm
05:22going to add a little bit more olive oil. There we go. That should do it. You play with yours.
05:35If you
05:35get a small cabbage, the recipe that I started with should work just fine. If you're in the same
05:40situation that I am now, just play with it. Add the ingredients little by little. Taste it and see
05:45what else you can add to it, okay? The great thing about this, cabbage lasts in the refrigerator for a
05:50very long time before you have to actually make the recipe. Then once you make the recipe, this
05:55can be in the refrigerator for multiple days. And it tastes better every day that passes. So this is a
06:01great recipe to maximize what you buy in the store. Finding things that are hearty, that lasts long for
06:08you, okay? Just saying, guys, this tastes really good, really inexpensive to make. And it will last you
06:17for a long time in the refrigerator. And the cabbage before you make it will last for a long time
06:22in
06:22your refrigerator as well. So it's a great recipe to try. Give it a try. Let me know, okay?
06:29Mmm-hmm. Beijos.
06:321, 2, 3, 4, 5, 5, 6, 7, 4, 7, 4, 10.
06:52Good evening, everybody.
06:55Please keep these rivers.
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