Author: By Judy Hevrdejs, Chicago Tribune

Bored with the usual slaws? The mayo-doused number at the deli or your aunt’s vinegared version? Don’t fret. We’ve dug up recipes that get to the root of your problem – which is that cabbage is so 245 years ago. The koolsla recipes the Dutch brought to this country circa 1770 used cabbage. And that’s…