Barbs Pineapple Cabbage Salsa Recipes

PINEAPPLE CABBAGE SAUTE

Steps:

• Drain pineapple, reserving 1 tablespoon juice; set aside. In a large skillet, saute cabbage in oil for 5-8 minutes or until crisp-tender. Add the salad dressing, pepper and reserved pineapple and juice. Cook for 1 minute or until heated through.

POPCAT'S CABBAGE SALSA

Steps:

• Shred the Cabbage and put it in a mixing bowl.
• Sprinkle with the Salt and mix well.
• Chop the Onion add it to the bowl and toss.
• Slice the Green Onion, thinly on the diagonal, both green and white add it to the bowl and toss.
• Mince the Garlic and mix it in well.
• Seed the Jalapeno Pepper, mince it add it to the bowl and toss (Wash your hands before you rub pepper goop in your eyes!).
• Chop the Cilantro add it to the bowl and toss.
• Seed and dice the Roma Tomato add it to the bowl and toss.
• In a separate bowl pour in the juice of the Lime and the Lemon.
• Add the Orange Juice, Apple Cider Vinegar, Hot Sauce (I like Cholula) and Sugar and mix well.
• Pour the juices over the Cabbage mixture and grind some Black Pepper over the top. Mix well and let it sit for at least a couple of hours so the flavors can blend.
• Serve with Tortilla Chips before a meal or as a Side Dish.

BARB'S GUINNESS®-N-CABBAGE DELIGHT

Steps:

• Heat the pumpkin seed oil in a skillet over medium-high heat. Place shallots and ginger in the skillet, and cook until tender. Mix in red cabbage and napa cabbage, and cook about 2 minutes. Pour in the beer. Season with salt and pepper. Reduce heat to medium, cover skillet, and continue cooking 5 minutes, or until cabbage is tender.

CABBAGE SALSA

Steps:

• Combine all ingredients.
• Chill for a few hours.
• Serve with tortilla chips.

PINEAPPLE SALSA

Steps:

• In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

SPICY PINEAPPLE SLAW

Steps:

• In a large bowl, combine cabbage, carrots, onion, pineapple, chiles, cilantro, and mint. Drizzle with oil and lime juice.
• Season with salt and pepper; toss to combine. Let stand 30 minutes. Toss again before serving.

BARB'S FIRECRACKERS

Steps:

• Stir refried beans and taco seasoning mix together in a bowl. Place soft cream cheese in a separate bowl and stir until the cream cheese is workable; thoroughly mix in the prepared guacamole.
• Lay a tortilla onto a work surface and spread with 1/2 cup of bean mixture in a smooth, even layer; top with 1/2 cup of guacamole mix in a layer. Roll up the tortilla into a log and moisten the far edge with a little water to seal. Wrap rolled tortillas tightly in plastic wrap and refrigerate until firm, 1 hour to overnight.
• To serve, unwrap the rolls and trim off the uneven edges of each roll; cut into 1-inch pieces. Place a piece into each cupcake paper and insert a red pepper strip into the end for a wick. Sprinkle appetizers with chopped green onion.

PINEAPPLE-MARINATED SALMON WITH ASIAN CABBAGE SALAD

Steps:

• Bring pineapple juice to boil in large saucepan over high heat. Reduce heat to medium-low and cook until reduced to 3 cups, about 20 minutes. Transfer juice to bowl; cool. Stir soy sauce into marinade.
• Place fish in single layer in two 15x10x2-inch glass baking dishes. Pour pineapple marinade over fish, dividing equally. Cover and refrigerate 3 hours.
• Preheat oven to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Remove fish from marinade; shake off excess. Reserve marinade. Place fish, flat side down, on sheets. Bake until just cooked through, about 4 minutes. Using spatula, carefully transfer to platter.
• Meanwhile, simmer reserved marinade in medium saucepan over medium heat until reduced to 1 cup, about 15 minutes. Brush fish with marinade. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.) Sprinkle with sesame seeds; serve with cabbage salad.