nd leaves of the purple cabbage.
Quarter the cabbage and cut out
Put cabbage in large bowl.
Break dry noodles over cabbage. Sprinkle almonds and sesame seed over noodles and cabbage.
Add purple cabbage for color.
Bring to a boil the pepper, oil, sugar and vinegar.
Remove from heat and stir the Oriental flavor packet from noodles into dressing.
Stir well.
Pour over cabbage.
Toss and serve immediately.
Saute the onion in olive oil until translucent.
Add the water and bouillon.
Add the cabbage and raisins.
Cover and cook for 15 minutes until the cabbage is tender but not overly cooked.
Stir in the apple cider vinegar before serving.
In a skillet - heat your butter and olive oil together over medium high heat.
add onions and saute for approximately 3 mnutes.
Add cabbage, garlic, salt, pepper, lemon juice & sugar and saute until well cooked - approximately 10 - 12 minutes oir longer.
3 - 5 minutes before you are ready to serve - GENTLY stirr in the carrots - they only need to get warm. Gentle stirring will keep the carrots from turning purple.
Serve.
he bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine
Saute onion in butter until golden brown.
Add the sugar, vinegar, caraway, pepper and salt. Mix.
Add the purple cabbage and toss well with the wet ingredients.
Cook covered (dutch oven works best) over medium heat about 40 minutes or until cabbage is tender.
Fry, drain and crumble the bacon.
Get out the biggest bowl you have in the house.
Chop or shred the cabbage, cauliflower, broccoli and onion. Mix in the veggies (incl peas) and the bacon. Set salad aside.
Mix the dressing by combining the mayo, cheese, sugar, S&P.
Toss the salad with the dressing the night before your event. Shake up the salad once or twice to make sure the dressing mixes.
he onion, garlic, sweet potato, cabbage, chiles or yellow pepper.
owl, add chopped green and purple cabbage.
Drizzle olive oil mixture
p to 8 hours.
Purple Cabbage Slaw: Meanwhile, whisk together mayonnaise
hinly slice the green and purple cabbage. Chop the onion and set
Fry the bacon in a large skillet until crisp. Drain, reserving the drippings.
Slice the cabbage fairly thin. Saute in the reserved bacon drippings just until tender.
Stir in the tomatoes with chilis, sugar, and vinegar.
Cook over low heat for 10 minutes, just until heated through, stirring often.
Crumble the bacon and stir into the cabbage mixture. Serve warm.
Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl.
In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine.
Add the cilantro at the very end.
Cover and refrigerate for 2 hours.
Melt butter in a stockpot over medium - low heat.
Add onion and saute until tender, but not brown. Approx 10 minutes.
Add cabbage and potato, stir 5 minutes allowing the cabbage to wilt.
Add stock and bring mixture to a boil, stirring frequently.
Reduce heat and simmer until vegetables are tender, about 25 minutes.
Puree with an immersion blender or blend in batches in a bar-top blender until smooth.
Season with salt and white pepper to taste.
Ladle into bowls and garnish with sour cream/ creme fraiche and chives.
Mix the green and purple cabbage together in a large colander. Salt cabbage generously and put in the sink to drain for about 1 hour. Rinse the cabbage under cold water and pat dry. Mix the carrot in with the cabbage.
Toast the celery seeds in a dry skillet over medium heat; cool. Whisk the mayonnaise, mustard, brown sugar, pineapple juice, buttermilk, celery seeds, 1 teaspoon salt, pepper, to taste, and cayenne in a large bowl. Add the cabbage, tossing to coat. Serve immediately or refrigerate until needed. Enjoy!
Shred cabbage and onions.
Mix together salt, celery seed, sugar, oil and vinegar and bring to a boil.
Cook about 5 minutes. Let cool.
Pour over cabbage and onions.
Mix thoroughly.
Store in airtight container.
This will keep about 2 weeks in refrigerator.
he daikon shredded: 1. Asia cabbage, finely shredded: 2 cups. Bell
Combine the bell pepper, onion, cucumber, purple cabbage and green cabbage in a cool, glass or ceramic bowl after chopping up. Add salmon, vinegar and mayonnaise.
Stir it up and serve.
Whisk apple cider vinegar, triple sec, and salt together in a salad bowl, stirring to dissolve salt. Toss green cabbage, purple cabbage, fennel, and onion in the dressing until coated. Chill for at least 30 minutes. Sprinkle slaw with pine nuts to serve.
Cut cool potatoes into bite size pieces.
Combine in large serving bowl with shredded cabbage.
In small mixing bowl, combine Hidden Valley Ranch dressing mix, milk and mayonnaise.
Mix well. Stir in bacon bits and pour over potato-cabbage mixture.
Best when served immediately at room temperature, but may be stored in refrigerator and served cold.