The writeup of the Amish Friendship Bread saga is taking a bit longer than anticipated, primarily because it seems that everyone from Martha Stewart on up has something to say on the subject. While I try to sort out whether or not I should be worried about getting salmonella from starter that ferments on my countertop for 10 days, I’ll share with you a nice idea for red cabbage that I came up with on Sunday.
This recipe is a variation on Waldorf salad, a classic dish made with apples, raisins, celery, and walnuts with a mayonnaise-based dressing. I wanted to find a way to use a red cabbage and the 10 apples we bought in our efforts to save money by buying food we don’t need at a very low cost. Fred and I were pleased with the result. If you like Waldorf salad, you’ll enjoy this.
Red Cabbage Waldorf
1 tbsp. mayonnaise
1/4 cup fig preserves (preferably made with whole figs)
1 tbsp. red wine vinegar
2 cups red cabbage, chopped
1 slightly sour apple (MacIntosh, Braeburn, Pink Lady, or similar), cored and chopped
1/4 c. chopped walnuts
Salt to taste
Puree mayonnaise, preserves, and vinegar in food processor. Put cabbage, apple, and walnuts into a bowl and pour dressing over top. Add salt to taste. Stir. Serve cold.