he mahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa
0 mins.
For the cabbage, peel the oranges and remove
Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. Bring to a boil, then cover and simmer over medium heat for 1 hour. This can be served immediately, or chilled and reheated later in smaller portions.
aute the sliced onion and red cabbage. Add the sugar and bay
br>Meanwhile, to make the red cabbage coleslaw, whisk sour cream, lemon
Season to taste. Mix the cabbage, walnuts and orange segments. Slice
hour.
Mix the cabbage with a large pinch of
Combine red cabbage, vinegar and orange juice. Season.
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.
0 mins.
For the red cabbage and quince, place 1 cup
Mix the red cabbage, vinegar, orange juice together and
Heat the sunflower oil in a small pan and roast the walnuts for about 4 mins, turning as necessary.
Marinate the red cabbage and onion with the vinegar, salt, pepper and olive oil. Peel the orange with a knife to completely remove the pith. Remove the sections from the separating membrane with a very sharp knife and squeeze out any remaining juice.
Mix the trout, cabbage, dates, walnuts, orange segments and orange zest and reserved juice. Serve garnished with sprouts.
Heat the oil in a pan and saute the onion until translucent, stirring occasionally. Add the cinnamon sticks and red cabbage, saute briefly then pour in the red wine and vegetable stock. Bring to a boil. Season to taste then add the red currant jelly. Cover and simmer for about 30 mins. Add the crushed gingerbread cookies along with the apple and simmer for another 10 mins.
Mix the cabbage in a bowl with 1/2 tsp of salt and infuse for 30 mins. Whisk the vinegar, sugar, and 3 tbsp of oil until combined.
Heat 1 tbsp of oil in a large saucepan. Saute the red cabbage over low heat for 10 mins, then remove from heat and toss in the vinaigrette.
Heat 2-3 tbsp of oil in a large frying pan, and toast bread slices until brown. Season to taste and remove. Fold the green onions into the cabbage, season, and spread on the bread slices. Arrange on 4 plates, and garnish with Parmesan shavings.
aste and toss with the red cabbage. Set aside to marinate. Blanch
Mix the strips of cabbage with the vinegar and sugar.
Mix 3 ingredients in a bowl.
Slice up red cabbage.
Pour mix over cabbage.
Cover and let marinade 6 to 8 hours.
In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with coarse salt and ground pepper. Add cider vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.
Mix the orange marmalade, orange juice, diced onions, vinegar and 3 tbsp of oil together. Season to taste and toss with the fennel, walnuts, and red cabbage.
Slice the romaine into thin ribbons.
Slice the red cabbage as thin as you can.
Toss together in a salad bowl; cover and refrigerate until serving time.
Whisk the remaining ingredients, except blue cheese, in a bowl, until well combined.
Fold in the cheese.
The dressing can be made several days in advance.
Dress the slaw just before serving.