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.
br>prefer to steam it for a few mins). Rinse the
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 curry paste and stir for a minute to infuse the
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.
Thread chicken strips onto 12 bamboo skewers. Place in large baking dish. Pour masala sauce over chicken, turning skewers to coat. Cover and refrigerate for at least 1 hour.
Preheat the grill to medium-high. Grill skewers for 10 mins, turning to cook each side, until well browned and cooked through.
For the cabbage salad, place all ingredients in a bowl and toss well. Serve the chicken skewers with the salad.
For the duck, place mushrooms in
Shape into 8 patties.
For the cabbage mash, boil, steam or
owl, add chopped green and purple cabbage.
Drizzle olive oil mixture
>for at least 30 minutes or for up to 8 hours.
Purple Cabbage
For the yellow food dye: Bring
Quarter the cabbage, remove the core, and cut
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.
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.
visible pieces of peanuts for a crunchy texture).
Mushroom
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!