What are you having for dinner? (wanna share your recipe?)


This pairs superbly with pork, especially on pulled pork sandwiches. It plays well with any barbecue though. For apples use Granny Smith. You need something firm that will stand up well to being coated in hot dressing and Granny Smiths are right for the job

Apple Cabbage Slaw

1 medium head green cabbage cored and chopped fine (12-14 cups)
2 Granny Smith apples. Cored and cut into thin matchsticks. Cut 1/4" planks and then on the flat cut to matchsticks.
2 Scallions sliced thin
1/2 cup cider vinegar
1/2 cup sugar
6 Tablespoons vegetable oil
1 Tablespoon Dijon
1/4 teaspoon red pepper flakes.

1. Toss the cabage with 1 1/2 teaspoons salt and put in a bowl let stand until wilted, about 1 hour. Rinse well with cold water, then drain and dry well with paper towels, transfer to large bown and mix with apples and scallions.

2. Bring suagar vinegar oil mustard and red pepper flakes to a boil in a medium saucepan over medium heat. Pour the hot mixture over the over the cabbage and toss to coat. Cover and refrigerate until cold - about 1 hour, or up to one day. (I love make ahead) If refrigerated more than 2 hours let sit at room temp 15 min. before serving
Season with salt and pepper before serving.