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The Sleepy Eye Herald Dispatch - Sleepy Eye, MN
Learn to cook better and get new recipes every week.
CABBAGE AND APPLES
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About this blog
By Linda Bassett
Author and culinary school teacher Linda Bassett provides recipes for and tips on the season's freshest ingredients. She is the author of \x34From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.\x34 Reach her by email at KitchenCall@aol. ...
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Kitchen Call
Author and culinary school teacher Linda Bassett provides recipes for and tips on the season's freshest ingredients. She is the author of \x34From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.\x34 Reach her by email at KitchenCall@aol.com.
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CABBAGE AND APPLES

Autumn is the season for apple picking.  Lesser acknowledged, it’s the season for cabbage.  No one really thinks about cabbage, except maybe in March as a go-along with corned beef.  But it can add color and crunch to just about anything. It loves all pork products, like bacon and roasts. It loves all types of treatments – hredded and used without cooking, braised, hollowed and used as a bowl.  And it comes in colors than match the season.

So why not pair with apples in an easy slaw, dressed with honey mustard and lime juice.  Gorgeous to look at and nicely crunchy.  In some parts of the country where apples are royalty at this time of year, most cooks think of them in cobblers, crisps, pies, and applesauce. But how about as a side dish or salad?  Easy recipe below.



APPLE SLAW WITH HONEY-LIME DRESSINGMakes 10 servings 

1/2 cup favorite mayonnaise

1 tablespoon honey mustard

1 tablespoon freshly squeezed lime juice

salt & pepper, to taste



  • Whisk together above ingredients; cover and set aside.




1/2 cup coarsely chopped pecans



  • Toast pecans in a dry skillet over medium heat, stirring, until fragrant, and a slight shade dark,er about 5 minutes; set aside to cool




3  red apples (Cortland, McIntosh, Macoun)

1 tablespoon fresh lime juie

4 cups shredded green cabbage

3/4 cup shredded carrots

1/2 cup thinly sliced red onions



  • Core apples; do not peel.  Cut into thin strips; toss with jucie; add cabbage, carrots, onion.  Toss.






  • Pour dressing over cabbage mixture; toss gently to combine.  Refrigerate, 30 minutes to 2 hours.






  • Stir in pecans; taste for seasoning.




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