My original plan was for turkey sausage with BBQ beans and sauerkraut. Since I have been trying to cut out some carbs throughout the day, John and our daughter had the BBQ beans and I made some coleslaw to accompany my turkey sausage and sauerkraut.

After hearing on a food program that the best sauerkraut is in a can, I searched on line to find out how to enhance the canned sauerkraut. This is the recipe I use – https://www.loavesanddishes.net/how-to-cook-canned-sauerkraut/ The apple gives a sweet flavor pop and the caraway seeds are a must.

Here is the recipe for my coleslaw. It is for quite a bit of cabbage. I usually make it using a bag of shredded cabbage and 1/2 of all the rest of the ingredients.

Cole Slaw

2 lbs. cabbage, shredded

3 medium carrots, shredded

½ cup chopped parsley

1/4 large onion cut in narrow strips

Dressing

1 cup light mayo ( I usually cut the light mayo 50/50 with non-fat Greek yogurt.

2T Dijon mustard

2T cider vinegar

1 teaspoon celery seed

Salt and pepper and some optional sugar if you like your coleslaw sweet

Mix together dressing ingredients. Stir dressing into cabbage, onions, carrot, and parsley.