#3920 - German Red Cabbage

(by Shirley McNevich)

2 TBSP butter
5 cups shredded red cabbage
1 cup thinly sliced green apples
1/3 cup apple cider vinegar
3 TBSP water
1/4 cup white sugar
2 1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cloves
1 onion (sliced; rings separated)

In a Dutch oven add butter, shredded cabbage, sliced onions, sliced apples, white sugar, water, vinegar, salt, pepper and ground cloves--cook/stir over medium heat until boiling. Once boiling, turn heat back to low and simmer (with tilted lid) for 2 hours (stirring mixture every 15-20 minutes).

#3361 - Double Cabbage Slaw

(by Shirley McNevich)

1/4 tsp. fresh ground black pepper
1/4 tsp. salt
1 tsp. olive oil
1 tsp. poppy seeds
1 1/2 tsp. fresh chopped dill
1 1/2 tsp. Dijon mustard
1 1/2 tsp. honey
2 TBSP cider vinegar
1 cup shredded green cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots

In a bowl add pepper, salt, olive oil, poppy seeds, chopped dill, mustard, honey and cider vinegar--stir well. Taste--if too sweet add more cider vinegar and stir again. If too sour add a little white sugar and stir again. In a bowl add shredded green cabbage, shredded red cabbage and shredded carrots--toss to mix. Pour the vinegar mixture over the cabbage mixture--toss to coat. If you want the salad wetter, make the vinegar mixture a second time and pour it over the cabbage mixture--toss to coat.

#3128 - Red Cabbage Slaw

(by Shirley McNevich)

1/2 of a head of red cabbage (shredded OR torn into bite sized pieces)
1 small onion (chopped)
1/2 cup apple cider vinegar
2 TBSP white sugar
1/4 cup olive oil
2 tsp. celery seed
salt
fresh ground black pepper
5-6 slices fried bacon (crumbled)--OPTIONAL

In a bowl add white sugar and apple cider vinegar--mix well. Add olive oil and celery seed--mix well. Add salt and pepper to your taste--mix well. Taste--if too sweet add a little more cider vinegar and stir again. If too sour, add a little more white sugar and stir again. In a salad bowl add shredded cabbage, chopped onions and the cider mixture--toss well to coat. Refrigerate until cold. Remove from refrigerator and add crumbled bacon to the top, then toss well before serving.