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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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CABBAGE BEET SLAW This recipe came from an estate sale. I obtained it when I purchased the family collection from the Viler Estate in Georgetown, Texas in 1991. 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 |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
shredded fresh basil for garnish |
Directions:
1. Preheat oven to 375 then wrap beets in foil.
2. Bake until tender when pierced with knife about 1-1/2 hours then cool and peel beets.
3. Cut into strips then place in medium bowl then place cabbage in large bowl.
4. Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl.
5. Gradually beat in oil then add caraway seeds then pour enough dressing over beets to coat.
6. Pour remaining dressing over cabbage and mix then season both salads with salt and pepper. Arrange cabbage around edge of platter then mound beets in center and garnish with basil.
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