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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cabbage has been a staple vegetable in New England since the colonists sowed the first seeds. In the beginning, English settlers boiled it, just as they had back home. Eventually, other immigrants introduced creative new ways to prepare it. Coleslaw, for example, was brought over by the Dutch. This is our version, with the colorful addition of beets, another popular ingredient in this part of the world. Ingredients:
2 medium beets, trimmed |
4 cups thinly sliced cabbage |
1 1/2 tablespoons cider vinegar |
2 teaspoons dijon mustard |
2 teaspoons grated orange peel |
1 teaspoon honey |
6 tablespoons olive oil |
1 teaspoon caraway seeds |
shredded fresh basil or chopped fresh parsley |
Directions:
1. Preheat oven to 375°F. Wrap beets in foil. Bake until tender when pierced with knife, about 1 1/2 hours. Cool. Peel beets. Cut into 2 x 1/4 x 1/4-inch strips. Place in medium bowl.
2. Place cabbage in large bowl. Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Add caraway seeds. Pour enough dressing over beets to coat. Pour remaining dressing over cabbage and mix. Season both salads with salt and pepper.
3. Arrange cabbage around edge of platter. Mound beets in center. Garnish with basil and serve.
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