Red Cabbage Salad

This recipe comes from Edna Staebler's Mennonite cookbook entitled Food that Really Schmecks. It is a colourful, crisp, tart salad that goes well with chicken, turkey or pork, so it's a great holiday side dish. If you like purple food, you’ll like this salad. Unfortunately, my photo of the salad was quite out of focus, so I ditched it. 

The boiled salad dressing has a very old-worldy feel to it.

Ingredients:

• 6 cups of finely shredded red cabbage
• 1 cup of cranberries (I used dried cranberries but you could use cooked cranberries)
• 1 cup of sliced celery
• sour cream mixed with 2 tbsp. 'Mother’s Salad Dressing' 

Mother’s Salad Dressing Concentrate (not sure whose mother)

Ingredients:

• 1 teaspoon flour
• 1 teaspoon dry mustard
• pinch of salt
• ½ cup of water
• 1 egg, well beaten
• ¼ cup brown sugar
• ¼ cup vinegar
• sprinkle of cayenne pepper
• whipped or sour cream

Methods:

Mix the flour, mustard and salt with the water and add to the beaten egg and brown sugar. Slowly stir in the vinegar and add the cayenne. Thicken the mixture in a heavy-bottomed pot or double boiler on the stove stirring continuously. Chill this concentrate and keep it in the refrigerator tightly covered. (It keeps well). Blend a couple of tablespoons of the concentrate with enough whipped cream or sour cream to dress the cabbage salad.