Eating cooked cabbage (in crackslaw) is a much different proposition that eating raw cabbage in cole slaw. The heat should kill the germs. Still I'm with you, fresh cabbage, cut up at home is tastier and retains more vitamins. Even with shredding the cabbage yourself, crackslaw is a quick - and delicious - meal.

I've been trying to come up with new LC soups this winter and I bet crackslaw could be turned into soup really easily. Thanks for bringing up this thread again and giving me the idea.