Christmas Cabbage Salad

A balance of sweet, salty, tart, crisp and creamy.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Christmas Cabbage Salad

1/4 cup sugar
1 Tbsp. flour
1 Tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. dry mustard
1 (8 1/2 oz.) can pineapple tidbits
3/4 cup white vinegar
2 eggs, beaten
6 cups shredded cabbage
1 c. miniature marshmallows
1 unpared red apple, cored and cut in wedges
pecan halves

Combine first six ingredients in a sauce pan. Drain pineapple; add enough water to make 1 1/2 cups juice. Stir juice and vinegar into dry ingredients. Beat in eggs. Cook over medium heat, stirring constantly until mixture thickens. Cool well. Toss with cabbage, marshmallows, apple and pineapple. Garnish with pecans. Serve immediately. Makes about 8 servings.

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