This is a crisp sweet and tart salad chock full of cabbage, apples and cranberries!
This is an autumn school food service recipe for Cabbage, Apples, and Honey.
Adapted from Ashlee Gabrielson, Viroqua WI Vernon County Farm to School
- Prep Time50 min
- Total Time50 min
- Yield100
- Serving Size1/2 cup
- Energy150 cal
- HAACP Process1
Ingredients
- 7 lbs. 6 oz Green cabbage, shredded and chilled
- 6 lbs 8 oz Apples, Gala, 125-138 ct, chopped skin on
- 3 lbs Cranberries, dried
- 1 cup Lemon Juice, fresh
- 2 cups Oil, olive or canola
- 1 cup Vinegar, apple cider
- 1⅓ cups local Honey
- 1½ cups local Apple Cider, fresh
Method
1
Shred cabbage and refrigerate. Drain before combining.
2
Chop apples, place apples in lemon juice. Toss to coat to prevent browning.
3
Combine cold, shredded drained cabbage, apples, and cranberries. Toss to mix. Set aside.
4
Combine vinegar, fresh apple cider, and honey. Whisk in oil to incorporate. Taste for seasonings, adjust ingredients if too tart or too sweet.
5
Add dressing to cabbage mixture, tossing to coat. Taste, adjust seasonings if needed.
6
Place in hotel pans, 1 for 50 servings, 2 for 100 servings.
7
CCP: Cool to a minimum of 4*F within 4 hours
8
CCP: Hold at a minimum of 41F through service.
9
Portion: ½ cup #8 scoop
Looking for Illinois apples and fresh cider? Check out this search engine for apple orchards near you!
Looking for Illinois honey? Look for honey near you.
Nutrition Facts
- 100 servings per container
- Serving Size1/2 cup
- Amount per serving
- Calories150
- % Daily Value*
- Total Fat4.7 g6.03%
- Saturated Fat0.6 g3%
- Trans Fat0 g
- Cholesterol0 mg0%
- Sodium10.5 mg0.46%
- Total Carbohydrate29.4 g10.69%
- Dietary Fiber2.8 g10%
- Total Sugars23.1 g
- Protein7 g14%