Refrigerator Cabbage Salads

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About
Generations of country salad-makers have depended on cabbage to brighten meals, add crunchy texture and contribute pleasing flavor contrast. Today’s women follow suit by fixing delightful cold salads, like tossed Red and Green Cabbage Salad with Sour Cream Dressing and warm ones, such as Hot Slaw with Apples, made in a skillet.

The newer type cabbage salads are those you can keep on hand to serve quickly. Cabbage/Onion Salad is the specialty of a Kansas ranch wife who keeps a bowl of it in her refrigerator much of the time. She can spoon it up quickly to serve with hamburgers or steak when cattle buyers visit the ranch. Stay-crisp Cabbage Salad is another good ready-to-go salad. The recipe for our Sauerkraut Salad comes from Missouri, where men like its sharp flavor and often tote it on fishing trips. It’s a good “keeper.”