Delicious with baked ham or pork, this slaw from My Great Recipes is best made with fresh pineapple. However, drained canned pineapple tidbits may be substituted. Select the greenest cabbage for best nutritional value. Makes 4 servings. Salads and their Dressings, Section 2, card 48
Cabbage
Ground Beef and Cabbage – Three Ways
Here are two three recipes for beef and cabbage: Beef Cabbage Crown and Old-Fashioned Cabbage Rolls. Reader Anne wrote, I had the collection that started in the mid-80’s and one was in the section on “great ways with ground meat” and was basically the ingredients for cabbage rolls – beef, rice, cabbage, sauce, but in…
Red Cabbage and Apple Slaw
Crisp red cabbage, mixed with apples in a tangy dressing using yogurt makes a winning salad for a fall tailgate picnic with sliced turkey and crusty bread. For best flavor, prepare this salad at leas 1 hour before you plan to serve it, then chill to blend flavors. If you wish, the salad can be…
California Coleslaw
This colorful California coleslaw is dressed with a slightly sweet vinaigrette-type dressing. You’ll find it a perfect addition to both summer and winter menus. For a different taste, add a little freshly crushed garlic. This slaw will keep for several days in the refrigerator. It’s good served with fried chicken, spareribs, or any barbecued meat….
Always Ready Dilled Slaw
After a long trek through Appetizers, we’ve come to the beginning of section two of the My Great Recipes collection: Salads and their Dressings. The first recipe in section two is Always Ready Dilled Slaw. For busy days, this crisp, fresh-tasting slaw is handy to have in the refrigerator. It can be the sole accompaniment…