I was incredibly lucky to have 2 sets of amazing and very loving grandparents. My Gramp was the first to leave us, but not until I was in college, so I was able to enjoy all of my grandparents most of my growing up years. This photo is of my other grandparents and me when I was about 3 months old. We lived next door to them until we moved to the lake when I was 8, and I was at their house almost every day.
The recipe for today is from this grandma. She made Cabbage Salad every time the whole family was all at their house for dinner. There were 12-16 of us when all of my aunts and uncles and cousins were there, and I’m sure this was just an economical thing. Also, this salad goes with absolutely everything. There isn’t really a card for this – I watched and helped her make this my whole life, so I just always knew how to do it. I’m going to try and write down what I do, but I have to admit that this changes a little bit from time to time, depending on what I have on hand and how I’m feeling on the day I make it.
Here is the recipe as I made it:
1 head of cabbage.
(All of these measurements are approximate depending on how big the head of cabbage is. Feel free to taste and adjust the sugar and vinegar to your liking.)
1 cup mayonnaise
3 Tablespoons sugar
3 Tablespoons apple cider vinegar
Add to the shredded cabbage and combine.
2 sliced bananas
You can use a food processor to shred the cabbage, or hone your shredding skills with a knife.
I used bananas for this salad, but grandma did occasionally use pineapple. Pineapple was probably for really special occasions.
This is definitely an unusual flavor combination. Not everyone in my family liked this made with bananas.
This salad is economical, it’s tasty, and it goes with any main dish. It brings back a lot of memories for me of dinners at Gramp and Grandma’s with the family around the dining room table laughing, telling stories, and being together. It was so much fun. Those are memories I’ll always cherish.