I try to find different ways to use the cabbage than the old (in my opinion...boring) cole slaw. I found this recipe in the most recent Bon Apetit magazine and it is delicious! I've adapted it somewhat (the original recipe called for ligonberry preserves...I didn't have any so I used red current jelly...just as good). Try it and let me know what you think. It is a great seasonal salad full of colors and flavors:
Red Cabbage Salad with Red Current Preserves, Honey Crisp Apple and Toasted Walnuts
3 tablespoons red current jelly, divided
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/2 cup canola oil
1 large unpeeled Honey Crisp apple (you could use Granny Smith or Pink Lady), coarsely grated, divided
1/2 cup walnuts, toasted, divided
4 cups thinly sliced red cabbage
Puree 1 tablespoon preserves, mustard and vinegar in blender. With machine running, gradually add oil. Season to taste with S&P.
Reserve 1/4 of grated apple and several walnuts halves for garnish.
Toss cabbage with remaining 2 tablespoons preserves, apple and walnuts in large bowl. Toss with enough dressing to coat. Season to tasted with S&P. Garnish with reserved grated apple and reserved walnuts and serve, passing additional dressing on the side.