CRANBERRY COLESLAW
Sweet-tart and crunchy, this unusual slaw is enlivened by a combination of cabbage, sugared cranberries and thin orange slices.
Provided by WINNIFRED
Categories Salad Coleslaw Recipes With Mayo
Time 1h
Yield 10
Number Of Ingredients 7
Steps:
- In a small bowl, toss together the cranberries and sugar. Cover and refrigerate.
- In a large bowl, toss together the oranges, onion, cabbage, apple and mayonnaise until evenly coated. When ready to serve add cranberry mixture and toss again.
Nutrition Facts : Calories 102.1 calories, Carbohydrate 16 g, Cholesterol 2.1 mg, Fat 4.5 g, Fiber 2.7 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 37.2 mg, Sugar 12.2 g
CRAISIN COLE SLAW
Make and share this Craisin Cole Slaw recipe from Food.com.
Provided by dojemi
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put cole slaw mix into bowl.
- Mix together the oil, vinegar, sugar, salt & pepper.
- Pour over cole slaw mix.
- Toast almonds on cookie sheet at 350 degrees for 5 minutes.
- Put almonds and craisins into slaw mix and toss.
Nutrition Facts : Calories 189.5, Fat 14.4, SaturatedFat 1.6, Sodium 301.4, Carbohydrate 14, Fiber 2.9, Sugar 10.2, Protein 3
STUFFED CRANBERRY APPLES
For this great holiday dessert, apples are wrapped in a pie crust and stuffed with a sweet cranberry and orange mixture. This was made for me years ago by an older lady and I begged her for the recipe.
Provided by CM
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the sour cream, cranberries, brown sugar, and orange zest together and set aside. Slice each pie crust into three strips. Wrap each cored apple with one strip of pastry, covering the bottom of the apple, but leaving the top open. Fill each apple with the prepared filling. Place the wrapped and filled apples into a baking dish.
- Bake the apples in the preheated oven until the pastry is evenly browned and the apples are tender, about 30 minutes. Let the apples stand at room temperature for 10 minutes before serving.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 73.1 g, Cholesterol 8.4 mg, Fat 25.8 g, Fiber 6.1 g, Protein 5 g, SaturatedFat 7.9 g, Sodium 354.1 mg, Sugar 36.6 g
CRANBERRY WALNUT SLAW
This delicious, colorful slaw is tart, sweet, and perfect for the holidays!
Provided by TWIGGS1952
Categories Salad Coleslaw Recipes No Mayo
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the coleslaw mix, onion, celery, cranberries, and walnuts. Mix the vinegar, sugar, oil, salt, mustard, and pepper in a jar with a lid. Pour over the slaw mixture, and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 126.9 calories, Carbohydrate 11.6 g, Cholesterol 2.2 mg, Fat 8.9 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 226.7 mg, Sugar 7.4 g
CRANBERRY COLESLAW
I love trying new recipes, and my family enjoys most of my "experiments". Salads are always in demand at our house, and this one is fast, festive and refreshing.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients. Place cabbage in a serving bowl. Add mayonnaise mixture and toss to coat evenly. Fold in cranberries. Serve immediately.
Nutrition Facts : Calories 233 calories, Fat 22g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 455mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.
STUFFED CABBAGE WITH CRANBERRY SAUCE
This is from one of my favorite cookbook authors, Joan Nathan. It's a great combination of Jewish and American cuising, perfect for Thanksgiving or Sukkot
Provided by Mirj2338
Categories Vegetable
Time P1DT8h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and sugar in a saucepan.
- Bring to a boil; then add the raisins and the fresh cranberries.
- Peel, core, and dice the apple and add.
- Simmer for another 5 minutes.
- Core the cabbage and place in a large pot with water to cover.
- Bring to a boil and then simmer, covered, about 10 minutes or until wilted.
- Cover with cold water and drain.
- (Alternately, you can place the cored cabbage in the freezer for several days. Defrost 24 hours before making the cabbage. It will wilt naturally.) In a large bowl mix the meat, rice, salt and freshly ground pepper to taste, egg, onion, 1/2 cup water, and ketchup, blending with your fingers until well mixed.
- Trim the ribs off the cabbage, remove the outside leaves, and line a large flameproof casserole with them.
- Pull off the inside leaves and place them one by one on a board, outside down.
- Fill with a heaping tablespoon or two of the filling, depending on the size of the leaf.
- Fold up like an envelope, top first, then bottom and then the 2 sides.
- Place seam side down in the lined casserole.
- Repeat with the rest of the cabbage and the filling.
- Pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours.
- Then place the stuffed cabbage in a preheated 300 degree Fahrenheit oven and bake, uncovered, for one half hour more.
- Tip: Another American way to make this dish is to make a sauce of 3/4 cup ketchup, 1- 1/2-2 cups tomato juice, 3/4 cup brown sugar, the juice of 1 large lemon, and sour salt to taste.
- Make this dish ahead.
- It tastes much better the next day.
- Also, this is a good recipe to double.
- Freeze one portion for unexpected guests.
STUFFED CABBAGE (UKRAINIAN PROCKUS)
This is a dish from the Ukraine that was brought to the United States during the late 1800's or early 1900's by my maternal grandmother, Anna Buhal'tsev (Bell) Mersky, who came from Smela Gubernyia, which is near Cherkassy and Kiev in the Ukraine. It is ABSOLUTELY DELICIOUS!!!
Provided by Alan Leonetti
Categories Meat
Time 3h
Yield 12 golf ball sized balls
Number Of Ingredients 14
Steps:
- Combine the cranberry sauce, tomato sauce, 2 cups tap water and brown sugar and bring to boil.
- Reduce to a simmer and add white raisins.
- Simmer 5 minutes.
- Core the heads of cabbage and place into a large pot.
- Cover with boiling water.
- Cover the pot and cook 10 to 15 minutes.
- Remove from hot water.
- Then cover the cabbage with cold water and separate the leaves.
- You may have to replace the inner half of the cabbage into the hot water, in order to soften the rest of the leaves.
- When the rest of the cabbage is done, place that into the cold water and separate those leaves.
- In a mixing bowl place the raw ground meat, raw rice, 1 egg, 3 saltine crackers that are soaked and squeezed dry, graded onion, 1/4 cup warm water, 1 tablespoon ketchup, salt and pepper to taste.
- After mixing the meat mixture well, fill the cabbage leaves with the meat mixture, rolling them closed, and place the large golf ball sized balls into a deep roasting pan.
- Cover with the tomato sauce mixture.
- Cover the pan with the lid or with heavy duty aluminum foil and bake in pre-heated 375 degree oven for 1 hour.
- Remove the cover and continue to bake at 375 degrees for an additional hour.
- You can either serve immediately or freeze until needed.
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