Cleo Libonati, RN, BSN

Gluten-Free Pennsylvania Dutch Cabbage Slaw

by Cleo Libonati, RN, BSN on August 5th, 2009


Here is how my great grandmother made fresh cabbage slaw. With a dozen children on the farm, she was a busy lady keeping them healthy and well fed. This side uses the highly nourishing cabbage plant - scientifically proven to be good for the gut. Plus, here's a great way to use unpasteurized apple cider or rice vinegar...valuable probiotic foods that restore friendly microbes.

Ingredients
  • 2 cups shredded fresh cabbage
  • 2 tablespoons fructose or honey 
  • 2 tablespoon unpasteurized apple cider vinegar or rice vinegar
  • 2 tablespoons water
  • Black pepper and a sprinkle of salt to taste
Equipment

Serving bowl.

Process

Mix all ingredients in a serving bowl. That's it. Goes great with

sandwiches, burgers and most everything. Makes 2 cups.


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