This salad is defined by the salad dressing itself — rugged garlic dressing — from the superb Cabbagetown Cafe Cookbook for a cabbage salad flavor that may even surpass sauerkraut. If you do not have that cookbook, there is an empty place on your shelf that needs to be filled. You may also have to scrap for it since it’s out of print. It is a vegetarian cookbook and so it does not rely on meats and gravies for flavor (the “easy” way to flavor food in my opinion). It is an extremely creative approach to cooking. The flavors are bright and unusual. This recipe showcases the talent of the book’s author.
Mom writes: This recipe comes from one of my favorite cookbooks, Cabbagetown Cafe Cookbook, modified just a bit in my kitchen. This salad is a brilliant concoction for cold months when there is a lack of fresh vegetables. The salad will stay nice in the refrigerator for at least 5 days if it has no dressing in it. Add the dressing for when you are ready to eat. An exception would be toting it in your lunch. Mix in the dressing before you leave home. It’s just easier that way.
Cabbagetown Café turns this into an open-faced sandwich. It is easy to do if you already have the salad and dressing on hand. Here’s How: Butter a piece of sourdough on one side. Place the buttered side down on a cookie sheet. Pile dressed red cabbage salad on each piece of bread and cover with grated Swiss cheese. Bake in a preheated oven of 375 degrees until the cheese is melted.
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