A Year-Round Guide to Franklin and Nantahala

Yield: 6 to 8 servings. 1 medium head cabbage 1 green bell pepper, cored, seeded, and minced ½ cup Duke’s mayonnaise ¼ cup apple cider vinegar 3 tablespoons granulated sugar

Rosemary and Goat Cheese Strata

Yield: 6 to 8 servings. 1 medium head cabbage 1 green bell pepper, cored, seeded, and minced ½ cup Duke’s mayonnaise ¼ cup apple cider vinegar 3 tablespoons granulated sugar

Chopped Country Slaw

Yield: 6 to 8 servings.

1 medium head cabbage
1 green bell pepper, cored, seeded, and minced
½ cup Duke’s mayonnaise
¼ cup apple cider vinegar
3 tablespoons granulated sugar
1½ teaspoons salt
1 teaspoon celery seed

Finely chop cabbage or pulse in a food processor and transfer to a mixing bowl. Add green pepper to the cabbage.

Mix together mayonnaise, vinegar, sugar, salt, and celery seed. Pour mixture over cabbage and mix well. Refrigerate until ready to serve.

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This story was published on Apr 16, 2019

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.