WARM SAVOY CABBAGE SLAW
Steps:
- Coat a large wide pot with olive oil and add the bacon. Render the bacon over medium heat. Add the red onions, season with salt, and sweat for 4 to 5 minutes. Add the carrots and stir to combine. Add the cabbage, cider vinegar, mustard seeds, thyme and bay leaves. Season with salt and taste. This will taste very vinegary but the salt will help offset the sharpness of the vinegar.
- Reduce to a simmer, cover and cook for 15 to 20 minutes or until the cabbage is very soft. Remove the lid, add the apple cider and simmer for an additional 10 minutes or until most of the vinegar has absorbed but the cabbage is still moist but not soupy. Serve right away or let it hang out in the refrigerator. It will probably be better in a couple of days. Garnish with chives.
DAZZLING WINTER SLAW - RED CABBAGE, APPLE AND PECAN SALAD
A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light lunch accompaniment. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand - it will just take a little longer! I sometimes add semi-dried cranberries and grated beetroot - these are listed as optional exras. The pie shown in the photograph, is my Recipe #268117, which I often serve with this winter slaw salad - they make a wonderful combination. (This recipe was posted to our personal preferences - with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing - please adjust the dressing quantities up!)
Provided by French Tart
Categories Salad Dressings
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
- Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
- One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
- Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
- This coleslaw can also be garnished with finely chopped parsley, for extra colour.
Nutrition Facts : Calories 234.6, Fat 18.5, SaturatedFat 1.9, Sodium 83.7, Carbohydrate 17.7, Fiber 4.8, Sugar 10.1, Protein 3.3
WARM CABBAGE SLAW
For a deliciously different dish to pass, try this cabbage. It cooks up tender yet still refreshingly crisp, and the almonds add flavor and crunch. This is a fun and tasty winter side dish that brings people back for seconds. -Mary Crigler, Fayette, Missouri
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a 5-qt. Dutch oven, combine cabbage, garlic and oil; cook over low heat for 3-4 minutes, tossing lightly. Cover and cook for 4-5 minutes or until cabbage is crisp-tender. , Add onions. Combine cornstarch, water, soy sauce and salt. Pour over cabbage; toss lightly. Cook and stir for 2-3 minutes or until mixture thickens. Place in a serving bowl; top with almonds. Serve warm.
Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.
WARM RED CABBAGE SALAD WITH PECANS
This salad may be served as a salad or as a vegetable and holds up well. Adapted from Deborah Madison's Vegetarian Cooking for Everyone.
Provided by Sharon123
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the garlic, vinegar, and oil in a skillet. Add in the onion, and cook for 30 seconds.
- Add the cabbage, season with 1/2 teaspoons salt, and cook over high heat, tossing constantly with tongs.
- When the leaves begiin to soften and change from red to pink, remove from the heat.
- Add the remaining ingredients and toss just enough to combine them, then remove from the heat.
- Season with plenty of pepper and serve warm. Enjoy!
Nutrition Facts : Calories 231.2, Fat 18.4, SaturatedFat 4.5, Cholesterol 11.2, Sodium 148.9, Carbohydrate 14.3, Fiber 4, Sugar 7.6, Protein 5.6
WARM PECAN CABBAGE SLAW
Marie Hattrup, a field editor from The Dalles, Oregon, gives a new twist to this slaw, which she serves warm. The mild mustard flavor and pleasing blend of crisp-tender vegetables and toasted pecans is a nice complement to fish or ham.
Provided by Allrecipes Member
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the cabbage, carrot, green onions, water, salt and pepper. Cover and cook over medium heat for 5-7 minutes or until cabbage is crisp-tender. Combine butter and mustard; pour over cabbage mixture and toss to coat. Stir in pecans.
Nutrition Facts : Calories 66.2 calories, Carbohydrate 4.8 g, Cholesterol 5.1 mg, Fat 5.3 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 212.2 mg, Sugar 2.2 g
WARM PECAN CABBAGE SLAW
Make and share this Warm Pecan Cabbage Slaw recipe from Food.com.
Provided by puppitypup
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the cabbage, carrots, green onions, water, salt and pepper.
- Cover and cook over medium heat for 5-7 minutes or until cabbage is crisp-tender.
- Combine butter and mustard; pour over cabbage mixture. Stir in pecans.
Nutrition Facts : Calories 65.4, Fat 5.3, SaturatedFat 1.5, Cholesterol 5.1, Sodium 183.8, Carbohydrate 4.5, Fiber 1.9, Sugar 2.4, Protein 1.3
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