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Use your head...of cabbage, of course. This is one more time when "two heads are better than one," even though one is green and one is red, which sounds like something from outer space. The American Cancer Society says that because cabbage is loaded with fiber it helps prevent certain cancers, particularly of the esophagus, stomach and colon. It is also high in vitamin C, low in sodium and calories... good veggies for all of us, especially those who have health issues in certain areas mentioned, or for those who are dieting. Nutritionists tells us that 58 percent of vitamin C may disappear in cooking cabbage and the best way to cook it is to steam it. However, we're doing recipes using raw cabbage today, as in different types of coleslaw.

CREAMY POPPY SEED COLESLAW

1 small head of cabbage, shredded about 1/4-inch thick (5 c.)

1 medium size carrot, shredded

5 sliced green onion, using part of green

1/2 c. plain yogurt or sour cream

1/2 c. "lite" mayonnaise

1 T. vinegar

2 T. sugar or granulated sugar sweetener to equal 2 T. sugar

2 T. poppy seeds

In a large bowl, combine cabbage, carrot and onions. Blend together the last 5 ingredients. Stir into veggies.

Makes 6 servings.

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FRUITED COLE SLAW

1 c. honey

2 T. lemon juice

1/2 t. each, dry mustard and paprika

1/4 t. salt

1/3 c. canola or vegetable oil

2 c. (1 large) unpeeled apple, cubed

8 c. shredded cabbage (1 medium cabbage)

2 medium oranges, peeled, sectioned and cut in about 1/2-inch pieces

1/4 c. raisins

Back to coleslaw. Combine first 6 ingredients in a bowl; using wire whisk or in a blender until slightly thickened. Stir in apple; cover and refrigerate. Combine last 3 ingredients in a large bowl; cover and refrigerate. To serve, gently fold dressing into cabbage mixture. Serve immediately.

Makes 10-12 servings.

Note: The ingredients in this recipe can be easily cut in half to serve 5 or 6. Also, any of the apples mentioned, can be used in salads as well as for fresh eating.

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FALL CABBAGE SALAD

Dressing:

2 c. cider vinegar

1 c. sugar

1 T. salt

1 T. mustard seed

3/4 t. celery seed

1/2 t. ground turmeric

Salad:

10 c. thinly sliced cabbage - about 2-1/4 lbs.,

3 medium onions, sliced julienne style

2 medium sweet red peppers, sliced julienne style

1 medium green pepper, sliced julienne style

In a saucepan, bring first 6 ingredients to a boil. Lower heat; simmer, uncovered for 5 minutes. Remove from heat and allow to cool. In a large bowl, combine salad ingredients. Pour vinegar mixture over veggies and stir to coat. Cover and refrigerate overnight.

Makes 16-20 servings.

Note: Again, the ingredients in this recipe can easily be cut in half to serve 8-10 servings. I'm thinking, with this type of dressing, you should be able to refrigerate any leftovers for 3 to 4 days.

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BASIC CREAMY COLESLAW DRESSING

1 c. mayonnaise

1 T. milk

1 T. vinegar

1 t. sugar

In a small bowl, whisk together all ingredients, mixing well. Refrigerate. Makes 1 c. I store it in a jar, with a tight fitting lid, in the fridge. It is so handy when making salads. Use the amount of dressing you would like for salads, sliced cucumbers, etc. Use your imagination for other combinations of veggies or fruits with green or red cabbage. This dressing combination will keep in the fridge for as long as a jar of salad dressing or mayo.

TFD: October, here's to you. Here's to the nose-tingling aroma of the frost-kissed apples, the winey smell of ripened grapes, the brilliant reds, yellows, rusts and yet some green leaves that dance on the branches in the winds. A whiff of wood smoke rising from chimneys here and there. Yes, you are here, October!

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