p to 8 hours.
Purple Cabbage Slaw: Meanwhile, whisk together mayonnaise, lime
nd leaves of the purple cabbage.
Quarter the cabbage and cut out
ahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa, and
CABBAGE SLAW::
In a bowl toss cabbage, carrot, green onion, radishes, 1/
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.
he savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
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.
For the cabbage slaw, toss the cabbage with the onion and salt
Chop cabbage fine.
Chop carrots coarse.
Mix together.
Add salt, pepper and sugar; mix well.
Add purple cabbage and mix. Add mayonnaise.
Chill and serve.
our the dressing over the cabbage mixture and toss to combine
Combine cabbage with onions in an airtight bowl.
Refrigerate at least 4 hours.
Mix oil, sugar and seasoning package ingredients and chill.
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.
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.
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.
Toss the cabbage slaw and fruits in a large bowl.
Set aside. Stir Miracle Whip salad dressing, honey and poppy seeds in a small bowl.
Pour over the cabbage and fruits.
Gently mix together.
Refrigerate.
Makes 6 servings.
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.
let it stand until the cabbage wilts, which will take between
mix to combine the green cabbage, red cabbage, carrots, 2 tablespoons scallions