photograph by Matt Hulsman

1 cabbage, shredded
2 Fuji apples, sliced
1 onion, sliced
½ cup apple juice

Cook the cabbage in boiling water for 15 minutes. You want it to remain a little crisp. Drain the cabbage, and
place in a large casserole dish. Mix the sliced apples and the onion into the cabbage. Pour the apple juice over the mixture. Bake, covered, at 350° for 30 minutes.

Bette Fulghum grew up hearing her mother talk about the good dishes Fulghum’s grandmother prepared for the family. But her mother had no recipes for them, so Fulghum never had a chance to enjoy them.

She didn’t want her children and grandchildren to have the same problem.

“I’m not sure that the younger generation will want to use some of these recipes, but at least I have tried to preserve those that I had,” Fulghum says in the introduction. “I want my children and grandchildren to know what their family-kitchen heritage is. That is one more way that they will know me and those family members they never had a chance to meet.”

To order a copy, contact Fulghum at (910) 865-5866 or


This story was published on

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.