Veggie Recipes For You All The Way
Simple & Delicious|February/March 2019

When the season comes in like a lion and goes out like a lamb, these veggie recipes are with you all the way.

Cabbage & Rutabaga Slaw

2 cups diced peeled rutabaga

2 cups finely chopped cabbage

1/2 cup finely chopped red onion

1/4 cup minced fresh Italian parsley

1/2 cup reduced fat apple cider vinaigrette

Toss together all ingredients. Refrigerate, covered, about 3 hours. Serves 4.

Ann Sheehy, Lawrence, MA

Fried Cabbage

2 Tbsp. butter

1 tsp. sugar

1/2 tsp.salt

1/4 tsp. crushed red pepper flakes

1/8 tsp. pepper

6 cups coarsely chopped cabbage

1 Tbsp. water

In a large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add cabbage and water. Cook until tender, 5-6 minutes, stirring occasionally. Serves 6.

—Bernice Morris, Marshfield, MO

Tangerine Tossed Salad

1/2 cup sliced almonds

3 Tbsp. sugar, divided

2 medium tangerines

6 cups torn lettuce

3 green onions, chopped

2 Tbsp. each cider vinegar and olive oil

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