Craisin Coleslaw Recipe Recipes Recipe For Stuffed

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CRANBERRY COLESLAW



Cranberry Coleslaw image

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

1 cup halved cranberries
¼ cup white sugar
2 oranges, peeled and thinly sliced
1 red onion, thinly sliced
4 cups shredded cabbage
1 large apple - peeled, cored, and chopped
¼ cup mayonnaise

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



Craisin Cole Slaw image

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

1 (16 ounce) bag shredded coleslaw mix
1/3 cup oil
4 tablespoons vinegar
5 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper, to taste
3 ounces toasted slivered almonds
1/4-1/2 cup dried cranberries (craisins)

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



Stuffed Cranberry Apples image

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

½ cup sour cream
⅓ cup dried cranberries
½ cup brown sugar
1 teaspoon grated orange zest
1 (15 ounce) package ready-to-use refrigerated pie crust
6 apples, cored

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



Cranberry Walnut Slaw image

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

1 (16 ounce) package shredded coleslaw mix
½ large sweet onion, chopped
1 stalk celery, chopped
½ cup dried cranberries
¼ cup chopped walnuts
½ cup distilled white vinegar
⅓ cup white sugar
½ cup vegetable oil
1 ½ teaspoons salt
1 ½ teaspoons dry mustard
ground black pepper to taste

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



Cranberry Coleslaw image

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

1/2 cup mayonnaise
1 to 2 tablespoons honey
1 teaspoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon celery seed
Dash pepper
3 cups shredded cabbage
1/4 cup chopped fresh or frozen cranberries

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



Stuffed Cabbage with Cranberry Sauce image

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

1 (16 ounce) can jellied cranberry sauce
1 (16 ounce) can tomato sauce
1 1/2 cups water
lemon, juice of
1/4 cup brown sugar
1/2 cup raisins
1/2 cup fresh cranberries
1 apple
1 medium head of cabbage
2 lbs ground beef
1/2 cup uncooked rice
salt
fresh ground pepper
1 large egg
1 medium onion, grated
4 tablespoons ketchup

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)



Stuffed Cabbage (Ukrainian Prockus) image

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

2 (16 ounce) cans jellied cranberry sauce (jelled not whole)
2 (16 ounce) cans tomato sauce
2 cups tap water
1/4 cup warm water
1/2 cup brown sugar
1 cup white raisins
2 heads green cabbage
2 lbs ground beef
3/4 cup raw rice
1 egg
3 saltine crackers (soaked & squeezed)
1 medium onion (grated)
1 tablespoon ketchup
salt and pepper

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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