Well, life flies by, things come up, and one's attention gets dragged away from blogs. Fortunately, the blogs stay and wait for our renewed attention. As long as we can remember the appropriate password for the account. Which I did, eventually.
Today, a warm day, I have a recipe for a cabbage salad from Aunt Carrie's recipe box. . It's a German type of salad, with a vinegar-sugar-oil boiled dressing. The card looks well-used; it must have been a favorite. Cabbage salads and coleslaws with non-mayo dressings are great for picnics or church potlucks where they can sit out longer than mayo-based salads, which go scary and bad quickly without refrigeration.
Aunt Carrie copied this recipe from the Mennonite Weekly Review, now called Mennonite World Review, a paper for Mennonites and Anabaptists in North America. Her note at the bottom, "She adds..." is, I think, a note from the submitter of the recipe. The recipe doesn't specify how much celery seed, salt and pepper to sprinkle on the vegetable layers...off the top of my head, I'd think maybe 1/2 tsp of celery seed and salt on each layer and 1/4 tsp pepper.
This recipe also has a whopping amount of sugar and I'm wondering if it would work to cut it by 1/3 or even 1/2. Todd and I love vinegary salads, so I'll have to try this with less sugar and see how it works.
Cabbage Salad (Menn. Weekly Review)
1 sm head cabbage, shredded
1 sm onion, chopped
1 green pepper, chopped
1/2 cup salad oil
1/2 cup vinegar
1 cup sugar
Arrange cabbage, onion and pepper in bowl in layers, seasoning each layer with celery seed, salt and pepper.
Combine oil, vinegar and sugar and bring to a boil. Pour hot syrup over the cabbage mixture and let stand in refrigerator over night. Do not stir until the next morning.
She adds, This is the best cabbage salad I have ever eaten, it keeps well for several days.
