Combine cabbage, apple and raisins.
Sprinkle with salt.
Mix mayonnaise, lemon juice and sugar together.
Stir into cabbage mixture.
For dressing, combine mayonnaise, sour cream, vinegar, celery seed, salt and black pepper in small bowl; whisk until blended. Set aside.
For slaw, combine in large mixing bowl cabbage, apple, celery and toasted almonds; toss to combine.
Pour dressing over slaw; gently mix until coated. Cover; refrigerate at least 1 hour or longer. To serve, spoon into salad bowls.
eat slightly and add the cabbage. Cook, stirring often, over low
In a bowl, combine cabbage, apple, onion and herbs.
In a small bowl, stir mayonnaise, lemon juice and capers together. Season to taste.
Spread mayonnaise mixture over rolls and fill with shredded pork and apple coleslaw.
Combine tandoori paste, yogurt, ginger and spices. Add chicken and toss to coat. Cover with plastic wrap and chill for 4 hours to marinate.
Meanwhile, combine cabbage, apple, sugar snap peas and spring onions. Toss with dressing and season. Set aside.
Preheat grill. Grill chicken for 4 mins per side, or until browned and cooked through. Set aside. Cover with foil and let rest for 5 mins. Grill lemon for 1-2 mins, or until browned. Serve with apple coleslaw and lemon wedges.
eat to medium-high; add cabbage, cider, 1/4 teaspoon salt
Prepare Orange Salad Dressing (recipe follows).
Put plumped dark seedless raisins into a bowl and pour in dressing to cover. Chill raisins and remaining dressing.
In a salad bowl, toss desired amount of shredded carrots and cabbage with the marinated raisins and dressing to coat.
br>Stir in chopped apple, vegetable broth, apple cider, cabbage, cider vinegar, and
Heat 2 tbsp of oil in a saucepan and saute the onion until soft. Pour in the vinegar, the remaining oil and 1/2 cup of water. Add the thyme leaves, bring to a boil and add the red cabbage and a pinch of sugar. Mix well and season to taste. Remove from the heat and leave to cool for 2 hours.
Dry roast the sunflower seeds in a frying pan. Mix the red cabbage, apple, green onions, and feta. Garnish with thyme.
Cut and shred cabbage.
Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
Don't let it boil dry, but don't add too much water.
During the last 10 minutes of cooking time add the vinegar.
Just before serving add the butter and seasoning.
ery large bowl mix together, cabbage, apple strips, celery and walnuts.
Toss cabbage, apple, and onions together in a large bowl.
Whisk vinegar, sugar, olive oil, vegetable oil, Dijon mustard, and red pepper flakes together in a saucepan over medium heat; bring dressing to a simmer. Pour hot dressing over cabbage mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend and slaw is cold, at least 1 hour.
In a 4 or 5 quart Dutch oven cook the sausage in hot oil for 5 to 7 minutes or until lightly browned.
Add the cabbage, apple cider, red onion, caraway seeds, salt and pepper.
Bring to boiling; reduce heat, cover and simmer for 15 minutes.
Add the apples and cook, uncovered, 5 to 10 minutes more or until the cabbage is tender and the cooking juices are slightly reduced.
Serve with grainy mustard for spreading on susages and cabbage, and cider vinegar for drizzling atop.
Chop onions coarsely.
Melt fat in heavy kettle; toss in onion and hamburger.
Cook over high fire until meat is brown.
Stir in tomatoes, salt and pepper.
Cover and cook slowly 20 minutes. Shred cabbage.
Pare and chop apple fine.
Stir cabbage, apple, lemon juice and sugar in with hamburger.
Cover and cook gently for about 40 minutes.
Serves 6 generously.
In a
large heatproof bowl, combine the cabbage, apple, green pepper and onion and toss well to mix; set aside.
In a salad bowl, combine and whisk together the yogurt, sour cream and honey. Refrigerate until chilled.
Add the cabbage, apple, onion, parsley, and salt and pepper to taste. Mix well and serve chilled.
In a large pan with a lid, melt butter and add water. Add slivered cabbage, apple, caraway seed, salt, pepper and sugar. Place lid on tightly and steam for 15 minutes.
Brown onion in drippings or oil.
Add cabbage, apple, salt, pepper and caraway seed.
Mix bouillon, vinegar, lemon juice and sugars.
Add to cabbage and cook for about 15 minutes.
Dissolve cornstarch in a little water, then stir into cabbage last.
Simmer only enough for the cornstarch to thicken.
Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with cooking spray.
Combine cabbage, apple, onion, olive oil, vinegar, salt, and pepper; toss until well coated. Place in a single layer on the prepared baking sheet.
Bake in the preheated oven until slightly tender, about 20 minutes. Toss cabbage mixture and place sausages on top. Bake until sausages are crispy and cabbage has caramelized, about 10 minutes more.
In a heavy pot, place 1/4 shredded cabbage, apple, and onion. Note:
Four individual layers will be formed.
Sprinkle each layer with salt, pepper, and sugar.
Repeat layers.
Pour vinegar over completed layers.
Cook slowly, until cabbage is tender and has a glazed look (approx. 1 1/2 to 2 hours).
If needed, add more vinegar and seasoning to taste.
Serve HOT.
In order for the seasonings to permeate the dish, it is better if cooked a day or two before serving.
This dish may be frozen.