This was one of Jay's finest fall suppers. I fondly remember how different the coleslaw tasted, in a great way, compared to any other coleslaw I have had. I am not the biggest cabbage/coleslaw fan, but this coleslaw changed my opinion about red cabbage.
Jay made this supper following a day of golf at Pike Lake. We stopped in @ Robertson Valley Farm to pick up pumpkin's for Halloween. The Robertson had an amazing selection of pumpkins and lots of other fresh produce from their farm. Along with pumpkins, we picked up  Brussels sprouts and red cabbage. Jay prepared these delicious recipes to go with the steamed buttered Brussels sprouts. Enjoy!

Creamy Dill Carrot Coleslaw
3 cups shredded carrot
1 red cabbage, finely chopped (save about 1/2 cup for bottom recipe)
1 bunch of dill, chopped
1/2 cup dried apples (crispy)
1/4 cup apple cider vinegar
2 tbsp mustard
1/4 cup red onion chopped finely
1 cup of mayo OR 3/4 cup mayo;1/4 cup creamy dill sauce
2 tbsp brown sugar
salt and pepper to taste

Directions: Prepare carrots, cabbage, dill, apples and put in large bowl. Mix liquid ingredients together in a separate bowl. Add sauce to large bowl and mix til coated. Refrigerate before serving.

Ground Turkey Rice Casserole 
1 tbsp veg oil
1 lb ground turkey (or tofu)
left over red cabbage
italian seasoning
1/4 cup red onion
garlic powder
1 can tomato soup  or tomato dill soup (recipe to come)
sweet chili paste
1 cup red colasauri rice (cooked seperatly) which can be purchased at Bulk Barn . Direction card on how to cook rice provide @ Bulk Barn. Extra starchy water from cooking the rice can be saved and used, to thicken and add flavor, in soups and casseroles.

Directions: Brown ground turkey on med-high heat. Add onion, cabbage and seasoning and cook for another 5-10 min. Add the tomato dill soup, bring to a boil then reduce to a simmer. Add cooked rice and simmer til most of the liquid has cooked off. Let stand a couple minutes to cool before serving.