WILTED CABBAGE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Quarter, core and very thinly slice 1 small head green cabbage; transfer to a large bowl. Pour 4 cups salted boiling water over the cabbage and toss with tongs until wilted. Let sit 15 minutes. Drain, rinse and pat dry. Whisk 1/4 cup each white wine vinegar and olive oil, 2 teaspoons sugar, 1 teaspoon kosher salt and a few grinds of pepper in the bowl. Add the cabbage and toss well.
GRILLED CHICKEN WITH WILTED SLAW
Molasses-marinated chicken thighs are grilled to perfection, then served with a bacony wilted slaw.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
- Arrange chicken in 11x7-inch dish pour marinade over, turning chicken to coat. Cover; refrigerate for 30 minutes.
- Remove chicken from marinade, discard marinade. Grill 3 to 4 minutes on each side or until no longer pink in center. Keep covered and warm.
- Combine remaining vinegar and honey in bowl; stir. Cook bacon over moderate heat, large skillet, stirring, until crisp. Crumble bacon. Reserve 2 tablespoons bacon fat.
- Heat bacon fat over medium-high heat until hot but not smoking ; cook caraway seeds, stirring until fragrant, about 30 seconds. Add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute.
- Remove skillet from heat; add green onions and bacon. Toss together. Plate slaw on 6 different dishes and place cooked chicken on top of slaw to serve.
Nutrition Facts : Calories 266.5 calories, Carbohydrate 14.9 g, Cholesterol 52.9 mg, Fat 15.6 g, Fiber 2.1 g, Protein 16 g, SaturatedFat 4.4 g, Sodium 566.2 mg, Sugar 8 g
WILTED COLESLAW FOR ONE PERSON
Make and share this Wilted Coleslaw for One Person recipe from Food.com.
Provided by shellbee
Categories Vegetable
Time 30m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- in a small bowl, combine cabbage, onion, celery seed and salt.
- set aside.
- in skillet, cook bacon till crisp.
- drain; reserving 1 tablespoons bacon dripping.
- crumble bacon over cabbage mixture.
- to drippings add sugar, vinegar, and paprika.
- stir and heat till sugar is dissolved.
- pour this over cabbage mixture and toss.
Nutrition Facts : Calories 332.2, Fat 20.6, SaturatedFat 6.8, Cholesterol 30.8, Sodium 684.2, Carbohydrate 30.7, Fiber 2.1, Sugar 28.1, Protein 6.6
IRENE'S WILTED COLESLAW
This is a very easy, tried and true recipe. I use a food processor with a shredding blade to get the right texture. You can use a bag of shredded cabbage (found in the refrigerator section of your market) instead of shredding the cabbage yourself. This is best made a few hours before serving or a day in advance.
Provided by The Kissing Cook
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place green cabbage and onions through the processor. Place the cabbage and onion mixture in a mixing bowl. Sprinkle 1/2 cup sugar on top. Let stand.
- In a small saucepan, heat oil, sugar, vinegar, salt on medium heat until boiling.
- Pour mixture over cabbage mixture and mix well.
- Sprinkle celery seed over mixture and mix well.
- Refrigerate until ready to use.
SUNNY'S QUICK CABBAGE SAUTEED SALAD
Provided by Sunny Anderson
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the celery seeds and let cook for 1 to 2 minutes to bloom. Add the carrots and cook for 2 to 3 minutes. Add the cabbage, then season with salt and pepper and continue to cook until the cabbage is wilted but still has a little bite to it, about 5 minutes.
- Place the onion in a medium bowl. Add the honey, sambal and vinegar. Mix together to coat and let sit for 5 minutes. Add the onion mixture to the skillet and mix in. Transfer to a serving bowl.
WILTED RED CABBAGE AND BELL PEPPER SLAW
Categories Salad Pepper Vegetable Side Sauté Vegetarian Quick & Easy Dinner Summer Chill Cabbage Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and sauté until they begin to pop. Stir in cabbage and sauté, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute.
- Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight.
SOUTHERN WILTED COLESLAW
Steps:
- Place cabbage in large glass or china bowl. Sprinkle with onions, then pepper and sugar.
- Bring vinegar, oil, salt, mustard and celery seeds to a boil. Pour over vegetables.
- Cover loosely and refrigerate 12 hours or up to 3 days. Toss before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
WILTED SAVOY CABBAGE
Serve with South Gate chef Kerry Heffernan's Corned Salmon with Braised Fingerling Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Melt butter in a medium saucepan over medium heat; add leek and season with salt and pepper. Add 2 tablespoons water and cook until softened, about 2 minutes. Add cabbage and cardamom, if using, and season with salt and pepper. Continue cooking, stirring occasionally, until cabbage is just wilted. Remove from heat and serve.
GLAZED SEA SCALLOPS WITH WILTED NAPA CABBAGE COLESLAW
Make and share this Glazed Sea Scallops With Wilted Napa Cabbage Coleslaw recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil, sesame oil, and salt and pepper to taste.
- In a bowl, toss the cabbage, carrot, and scallion with 2 tablespoons of the soy sauce mixture.
- Remove tough muscles from side of each scallop if necessary.
- Pat scallops dry with paper towels and season with salt and pepper.
- In a heavy non-stick skillet just large enough to hold scallops in one layer, heat remaining 1/2 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden and cooked through, about 2 minutes on each side.
- Transfer scallops to a bowl and add remaining soy sauce mixture to skillet and boil until reduced to a glaze.
- Add glaze to scallops and toss to coat well.
- Remove scallops and keep warm then add the slaw to the skillet and cook over moderately high heat, stirring, just until cabbage is wilted, 1 to 2 minutes.
- Season slaw with salt and pepper.
- Serve slaw topped with scallops and garnished with scallion greens.
Nutrition Facts : Calories 319.4, Fat 21.5, SaturatedFat 3, Cholesterol 37.5, Sodium 467.2, Carbohydrate 11.1, Fiber 2.5, Sugar 4.3, Protein 21.3
WILTED CABBAGE
Make and share this Wilted Cabbage recipe from Food.com.
Provided by Brad Beckwith
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in large skillet until crisp; remove bacon, reserving drippings in skillet.
- Crumble bacon, set aside.
- Add onions and next 4 ingredients to drippings in skillet, stirring until blended.
- Stir in cabbage.
- Cook over medium heat, uncovered, 15 minutes, stirring occasionally.
- Sprinkle with reserved bacon.
Nutrition Facts : Calories 156.2, Fat 10.3, SaturatedFat 3.4, Cholesterol 15.4, Sodium 493, Carbohydrate 12.4, Fiber 1.9, Sugar 9.7, Protein 3.8
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SOUTH CAROLINA SLAW | LEITE'S CULINARIA
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4.8/5 (5)Total Time 15 minsCategory SaladCalories 133 per serving
- In a small saucepan off the heat, whisk together the vinegar, sugar, oil, Dijon mustard, dry mustard, celery seeds, kosher salt, and pepper until the sugar dissolves. Bring to a boil over medium-high heat. Immediately remove from the heat and either pour it over the cabbage mixture right away if you prefer slightly wilted coleslaw or let it stand for anywhere from 10 minutes to an hour to cool before pouring it over the cabbage mixture if you prefer a crunchy coleslaw. Toss to coat. Serve immediately. (If you want to make the slaw ahead of time, refrigerate the cabbage and carrots separate from the boiled dressing and toss just before serving.)
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