Monday, January 3, 2011

Pennsylvania Dutch Cabbage Slaw

I have grown to love cabbage so much in recent years. This is one of my favorite ways to eat it, and it is a popular dish in Pennsylvania Dutch country any time of the year. I like the purple/red cabbage because of the great color and nutritional content. There has been much talk in recent years about the health benefits of vegetables. Many people who lecture on food and health list cabbage as one of the important ingredients to a healthy diet because it rich in many cancer-fighting compounds (phytochemicals), as well as so many vitamins and minerals. As an added bonus, it is very low in calorie. Now before you run out to start the cabbage soup diet, try this recipe and you will probably be hooked! This is a recipe where my trusty food chopper makes quick work of the salad preparations. It has a creamy, slightly sweet-sour flavor to the dressing, which is typical of PA Dutch salads.


1 small- medium head of cabbage (I like to use a mixture of green and purple/red)
1 small onion
2-4 large carrots, or as many as desired
1/4 cup vinegar
3/4 cup granulated sugar (or xylitol)
1 cup mayonnaise
1/2 cup coffee creamer (half and half or light cream)

Grind cabbage, onions and carrots in a food chopper until finely ground. Mix the remaining ingredients together and then add to cabbage mixture. If there is not enough dressing mixture, you may mix 1/2 of the recipe amounts together for additional dressing. Note- the cabbage will generate some liquid as it sets. This is best made about 1 day ahead.

*Recipe by Anna Eby from the Family Favorites of the Black Rock Retreat Auxiliary Members 1984.

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