In-laws have classically been viewed in a not-so-positive light. Movies and television shows have done their best to put this spin in place. I was lucky with my in-laws but as my children grew, I realized that one day I would be one, too. As each of our three sons chose their spouses, my dream has been to develop a unique relationship with each of them.
What I have learned is that daughters-in-law are very special women. They are the woman in your son’s life; the person that took over when it was time for you to step aside. I remember wondering what it would feel like when that day came and how I would manage through, as my relationship with my sons was so tightly bound. I have learned that the next stage of life includes developing relationships with their wives and that it can be very rewarding. I cherish being included, being trusted and being invited to be part of their lives. I also respect and appreciate each of these young women as I observe them in their individual relationships with their mothers, all of whom adore each other.
I have especially enjoyed sharing recipes with each of them and hope that they, as well as you, will enjoy one of my favorite recipes that belonged to my mother-in-law, Sue Stewart. She had quite an influence on my life.
Happy Mother’s Day!
Sue Stewart: “Sometimes I think cabbage multiplies itself when you prepare it for coleslaw. It is amazing how many servings you garner from one head of cabbage. Since this feeds a crowd, serve this make-ahead side dish at your next picnic. When dressing the coleslaw be sure not to over stir the ingredients. A light toss is sufficient to coat the cabbage.”
- 1 large head cabbage, thinly sliced
- 1 large onion, chopped
- 1 cup apple cider vinegar
- ¾ cup granulated sugar
- 1 ½ teaspoons salt
- 1 teaspoon celery seed
- 1 teaspoon prepared mustard
- ¾ cup canola oil
Layer the cabbage and onion in a large serving bowl until both the ingredients are used.
Combine the apple cider vinegar, sugar, salt, celery seed, and mustard in a medium saucepan over medium-high heat. Allow the mixture to come to a boil. Continue to boil until the mustard blends. Add the canola oil and return to a boil. Once boiling, remove from heat and pour over the cabbage mixture. Do not stir, but toss lightly to coat the cabbage. Refrigerate for 4 hours before serving.
Serves 14 to 16