Recipe provided courtesy of New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks, from the Vermont Farm to School Network.
Equivalents for school meal patterns: ¾ cup provides ¾ cup other vegetables
- 4 pounds Michigan red cabbage
- 2 pounds Michigan green cabbage
- 4 apples
- ¼ cup lemon juice
- ½ cup olive oil
- ½ cup cider vinegar
- 1 tablespoon fresh ginger, peeled and minced
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1½ teaspoon minced garlic
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups dried cranberries
- 1 cup sunflower seeds
- Cut each cabbage into 6 wedges, removing core. Shred cabbage in a food processor fitted with a shredding disc, emptying it into a large bowl as it fills. Set aside.
- Core and peel apples; cut into 6 wedges each. Thinly slice the apple wedges. Toss with lemon juice in a small bowl.
- Whisk olive oil, vinegar, ginger, honey, mustard, garlic, salt and pepper in a small bowl until well combined.
- Add the apples and lemon juice to the cabbage.
- Drizzle with the dressing and toss to coat. Add cranberries and toss again. Sprinkle with sunflower seeds.
- Cover and let stand for 15 minutes before serving.
- If preparing more than 30 minutes before service, refrigerate.
Find this and other recipes in the Cultivate Michigan Cabbage Guide!