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The Quilt Inn Country Cookbook
Aliske Webb
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medium head RED cabbage, sliced thin
GREEN Granny Smith apple, cored, shopped
small YELLOW onion, slivered
/3 cup crumbled BLUE cheese
/3 cup chopped walnuts
tbsp. honey
tbsp. grainy mustard
/3 cup vegetable oil
tbsp. raspberry vinegar
salt and pepper to taste
Combine cabbage, apple and onion in large bowl. Toast walnuts until browned.
Add to cabbage mixture.
Cook honey in saucepan. Stir in mustard, oil, vinegar, salt and pepper. Heat to
boil. Pour over cabbage and toss well. Mix in cheese just before serving.
Pasta Cabbage Please
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/2 head cabbage
oz. pasta
/3 cup green onions, chopped
tbsp. butter
/2 cup chicken stock
salt and fresh ground pepper to taste
Cut cabbage into strips. Break pasta into short lengths and cook in boiling
water until tender. Rinse in cold water, drain well.
Melt butter in saucepan. Add cabbage. Cover and cook over medium heat until
tender but still crisp. Add the pasta and stock. Stir over low heat until heated through.
Season to taste and add green onions. Serve immediately.
Cabbage in the Bac Room
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lb. bacon, cut in pieces
cups onion, chopped
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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