Judi’s Red Cabbage Salad
The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, May 3rd 2015 edition. By: Blaise Doubman
Sharing recipes (and memories) with friends
I first met my friend Judi when I was cookbook shopping with my Grandma Barbra. She was working behind the counter, and once I explained that my Grandma and I were looking for cookbooks – a friendship was formed. Judi explained that she too loved cookbooks and had more of them than she was willing to admit. I had to laugh – I told her I had way too many than I was willing to admit. She laughed and so did my Grandma – she knew it was true. From that first meeting, I went on to meet up with Judi about every week. We would exchange recipes, food, cookbooks and stories. A couple of months passed, and I felt like we were family; talking on the phone, text messaging each other and praying for one another when our families needed it.
I looked forward every week to going into the bookstore to see Judi, catching up on what we had been doing, family news, health news, current topics and always ending the conversation with exchanging recipes. A year went by and things changed, but we still stayed in each other’s lives. She got to see my new career path grow from blogger, to photographer, to cookbook reviewer, to columnist and cookbook author. The more I talked with her, the more I admired her. She had overcome so much in her life, and admitted that she was blessed beyond belief. The more I got to know Judi, the more I knew she was right. She has a past history that would put just about anyone’s to shame. She was a nurse, a multiple-time cancer survivor, a working woman, an independent woman, a volunteer, a friend and family loving soul – who also had been on “Air Force One” just to name one fascinating story. Judi is currently fighting cancer again, but is looking towards the future with nothing but faith and strength. I have really grown to love her like a member of my own family. This recipe is dedicated to my friend Judi…
Judi’s Red Cabbage Salad
This makes a delicious side dish, can be served chilled or at room temperature, and can be kept (covered) in the refrigerator for up to 3 days. It is also very versatile because you can use almost any herb you have on hand to add to the already complex flavor. Judi likes to add chopped dill and parsley – while I added chopped basil and a little celery salt. Make this side dish a meal by adding cubed chicken or turkey! Judi lovingly gave me this recipe to try and it’s been a constant dish in rotation with meal time ever since…
½ head of red cabbage, chopped
1 cup chopped green onion, reserve 1 tablespoon for garnish
1 cup dill pickle chips, chopped
½ cup mayonnaise
2 tablespoons pickle juice
2 tablespoons chopped basil
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons celery salt
In a large bowl, combine the red cabbage, green onion and dill pickle chips with a wooden spoon.
Next, in a medium sized bowl, whisk together the mayonnaise, pickle juice, chopped basil, salt, black pepper and celery salt until combined.
Pour the mixture over top of the cabbage mixture, and lightly stir to combine.
Sprinkle on the reserved green onion and serve.