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March 2007 Issue
Cabbage
by J. Sinclair
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Curried Slaw with Fruit and Pistachios

  • 1/2 c. orange juice
  • 1/2 c. nonfat plain yogurt
  • 2 T. low-fat mayonnaise
  • 1 tsp. grated orange zest
  • 1 T. chopped fresh mint
  • 1 tsp. curry powder
  • 1/2 tsp. salt or to taste
  • 4 c. finely shredded green cabbage
  • 1/4 c. thinly sliced red onions
  • 1/4 c. halved red grapes
  • 3/4 c. peeled, diced apples
  • 1 tsp. lemon juice
  • 1/4 c. dry roasted, salted pistachios
  • Salt and pepper
For dressing, bring orange juice to boil in a small saucepan. Reduce heat to med. Cook for 20 min., or until reduced to 2 tbsp. Remove from heat. Cool.

In small bowl, whisk 1 1/2 tsp. orange juice with yogurt, mayonnaise, orange zest, mint, curry powder and salt. (Reserve remaining orange juice for another use.)

For salad, combine cabbage, red onions, grapes, apples, lemon juice and pistachios in large bowl. Add dressing. Toss to coat. Season with salt and pepper to taste. Serve immediately.

  • Yields: 6 servings
  • Preparation Time: 30 minutes
 

 

German Sausage Chowder

  • 1 lb. cooked bratwurst or knackwurst -- cut into chunks
  • 2 medium potatoes -- peeled and coarsely diced
  • 1/2 c. onion -- chopped
  • 4 c. cabbage -- shredded
  • 1 can whole kernel corn (optional)
  • 3 c. milk
  • 3 T. all-purpose flour
  • 1 c. shredded aged Swiss cheese
In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2 tsp. salt, and dash pepper.

Add 2 cups water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes or until potatoes are nearly tender.

Stir in cabbage (and corn if desired); cook 10 minutes more or until vegetables are tender.

Stir in 2 1/2 cups of the milk. Stir remaining 1/2 cup milk into flour; stir into soup.

Cook and stir till thickened and bubbly.

Stir in cheese till melted.

  • Yields: 4 servings
  • Preparation Time: 1 hour
 

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