Since mister gardener is of German heritage and does almost all the cooking in this house, he routinely prepares meals with cabbage… just like he had growing up. The only time I ate cabbage growing up was a bit of coleslaw on pork barbeque sandwiches. It took me a while, but I’ve learned to like and appreciate the numerous ways it is presented at dinner. Besides, cabbage is good for you!
Last night’s Winter Salad, a salad that may be familiar to many, was terrific. This sweet and tangy salad that he adapted from a recipe his mother served, had the flavor of my favorite Waldorf Salad.
3 cups finely shredded green cabbage
1/4 cup finely chopped onion
1/2 cup raisins, plumped with hot water, then drained
1 large Gala or Fuji apple, cored and chopped
1/2 cup of toasted sliced almonds
1/2 cup Hellmann’s Light Mayonnaise
1/4 cup white sugar
2-3 tablespoons of apple cider vinegar
pinch of sea salt
Combine the shredded cabbage, apples, onions, and raisins. Whisk the dressing until sugar dissolves and pour over the salad mixture. Toss and serve on a bed of spring greens. Top with the toasted sliced almonds.