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Looking at the date today I see it’s time for cabbage recipes before I start with our fruitful apples. We all know that cabbage is available all year in grocery stores but fresh from the garden the heads are crisp, soft green in color and have a sweeter taste. Why cabbage now when we’ve picked cabbage in early summer? There is early and late cabbage and late cabbage has been ready to harvest for a couple of weeks or more. One of our friends has a big garden and we were given a head of cabbage that weighed about five pounds, along with other veggies from their garden. Lucky me! Needless to say we are eating cabbage prepared one way or another. I have recipes with cabbage and apples in the ingredients so, it’s cabbage/apple recipes today starting with…

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CABBAGE FRUIT SALAD
Salad:
4 c. shredded cabbage
2 medium size unpeeled, red-skinned apples, chopped (Delicious, McIntosh, Cortland etc.)
1 c. green grapes
2 oranges, peeled and cut into bite-size pieces
1/4 c. raisins

Dressing:
1/2 c. salad dressing or mayo
3 T. each, milk and lemon juice
1 T. sugar
1/8 t. salt
1/2 c. chopped pecans

In a large bowl combine salad ingredients; toss to combine. Cover and refrigerate. In a small bowl, combine dressing ingredients, except for pecans. Refrigerate. Just before serving, stir dressing and pecans into salad.   Makes 6-8 servings

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CABBAGE WITH
APPLES AND NUTS
Salad:
1 – 14 oz. pkg. Shredded-coleslaw mix (cabbage and carrot mixture)
2 unpeeled red-skinned apples, diced
3 T. lemon or lime juice, divided
1/2 c. raisins,
1/2 c. coarsely chopped walnuts
Dressing:
1/2 – 2/3 c. mayonnaise                                                                                                                                                                                    
1 T. sugar, or to taste
1/8 t. salt, or to taste

Put cabbage in a large bowl. In a medium bowl, combine apples and 1-1/2 T. lemon juice, mixing well.   Add apples, raisins and nuts to cabbage; mix well. In a small bowl whisk together next three ingredients and remaining lemon juice; fold into salad. Transfer to a pretty salad bowl. Makes 6-8 servings.
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The apples were still on the tree in this recipe.

GRANNY’S CABAGE SALAD
Dressing:
3/4 c. mayonnaise
3 T. sugar
2 T. apple cider vinegar
3/4 t. dry mustard
Dash celery salt
1/2 t. salt
1/4 t. pepper

Salad:
8 c. shredded cabbage (a combination of 1/2 green and 1/2 red cabbage makes the dish more colorful)
1/2 c. finely diced sweet onion
1/2 c. shredded carrots
1/4 c. finely diced celery

In a small bowl, combine dressing ingredients; set aside. In a large bowl combine salad ingredients, mixing well. Pour over salad. This salad is best if refrigerated 4-5 hours before serving.  Makes about 8 cups.

Thought for the Day: Isn’t it wonderful to think of all the things there are to find out about? It just makes me feel glad to be alive.  It’s such an interesting world.

“A happy heart makes the face cheerful.”
Proverbs 15:13

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