Two cabbage salads, one hot, one cold

Cabbage is still one of the best buys in the market and although fall is the season we associate with its harvest, one or the other of its varieties is available almost all year round.

Two of the season's best recipes come from Miss Eleanor MacIsaac of Boston, a professional cook to whom these cabbage dishes are long-time favorites.

Easy to make, each has a new twist, the hot slaw with its apple and caraway seeds and a cold cabbage salad with a sweet-sour, quick-cooked dressing. Hot Cabbage-Caraway Slaw 2 tablespoons butter 3 cups shredded cabbage 3 tablespoons cider vinegar 2 tablespoons water 1 tablespoon sugar 1 teaspoon caraway seeds 1/2 teaspoon salt 1 large apple, peeled, cored and coarsely chopped

Melt butter in skillet and add all ingredients except apple. Cook over medium heat, stirring occasionally, until cabbage is tender, but still crisp, about 3 minutes. Reduce heat to low and add apple. Cook 1 minute longer. Serves 6. Cold Cabbage Salad 1/2 cup vinegar 1/2 cup salad oil 2 teaspoons salt 3/4 cup white sugar 11/2 teaspoons celery seed 1 small cabbage, shredded 1 onion, chopped fine 1 green pepper, chopped fine

Combine vinegar, oil, salt, sugar, celery seed and boil for 1 minute. Mix remaining ingredients and pour hot mixture over and mix well. Cool and serve or refrigerate in covered container.

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