Name: Cole Slaw in a Cabbage "Bowl"
Ingredients: 1 md Whole red cabbage; 2 sm Carrots; grated; 1/4 lb Spanish onion; thinly sliced; 1/4 lb Red onion; thinly sliced; 1 sm Green cabbage; shredded; 2 tb White wine vinegar; 1 pn Each dry mustard and salt; 6 To 8 tb. olive oil; 1/2 ts Caraway seeds (or more to taste); 1/3 c Chopped fresh herbs*; 1 pn Sugar, or as required, &/or; Lemon juice; as required; Freshly ground pepper

But imagine this church: It is huge and is still numerically growing. People like it. The music is good. Whole extended families can be found within its membership. The people are welcoming. There are many exciting programs, and people are quickly enlisted into their support. And yet, the church, in trying to look like the world in order to win the world, has done a better job than it may have intended. It does not display the distinctively holy characteristics taught in the New Testament. Imagine such an apparently vigorous church being truly spiritually sick, with no remaining immune system to check and guard against wrong teaching or wrong living. Imagine Christians, knee-deep in recovery groups and sermons on brokenness and grace, being comforted in their sin but never confronted. Imagine those people, made in the image of God, being lost to sin because no one corrects them. Can you imagine such a church? Apart from the size, have I not described many of our American churches?

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Canadian	Harned 1994, Herb/spice, Salads, Vegetables	1	Batch

INGREDIENTS

1	md	Whole red cabbage
2	sm	Carrots; grated
1/4	lb	Spanish onion; thinly sliced
1/4	lb	Red onion; thinly sliced
1	sm	Green cabbage; shredded
2	tb	White wine vinegar
1	pn	Each dry mustard and salt
6		To 8 tb. olive oil
1/2	ts	Caraway seeds (or more to taste)
1/3	c	Chopped fresh herbs*
1	pn	Sugar, or as required, &/or
		Lemon juice; as required
		Freshly ground pepper

INSTRUCTIONS

VINAIGRETTE DRESSING
*Fresh herbs should be a mixture of parsley, chives, chervil and basil.
The author suggests serving this salad at a picnic.
To make the cabbage "bowl," use a sharp knife and cut a lid one quarter of
the way from the top (not stem) end of the red cabbage. Using a grapefruit
knife, cut out most of the interior cabbage from the lid, leaving a shell
1/4" thick.  Set aside.  Remove inner cabbage from "bowl," leaving a sturdy
1/4" shell.  With a sharp knife, trim off stem end so shell sits firmly.
Shred cut red cabbage, discarding any tough leaves or pieces.
In a large mixing bowl, toss together carrots, onions and shredded red and
green cabbage.
To make the vinaigrette, whisk together vinegar with the mustard and salt.
Slowly add oil by drops until smooth and thickened. Add caraway seeds and
chopped herbs. Taste and add sugar and/or lemon juice and pepper.
Toss cabbage mixture with vinaigrette.  Cover and chill cole slaw,
overnight if desired.  To serve, fill cabbage bowl with slaw, top with lid
(and press firmly, securing with foil if transporting to a picnic site.)
Yield: 4 to 6 servings.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985.  Pg. 19. ISBN 0-88862-788-2. Electronic
format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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