NANNY'S HOLIDAY PURPLE CABBAGE
Talk about beautiful and seasonal goodness! I can't remember a Thanksgiving in my life when our family hasn't prepared my grandmother Nanny's purple cabbage. It must be the German heritage in me that absolutely loves the flavor of this wonderful side dish of the Autumn season. It's an heirloom recipe in our family -- simple to make -- and I hope you enjoy it as much as our family has for generations.
Provided by Cindy DeVore @valleygreennaturals
Categories Sides
Number Of Ingredients 7
Steps:
- Fill a medium pot with water, add a pinch of salt, and bring to a boil.
- Add the cabbage to the boiling water and cook until just tender. When cooked, remove from heat and drain cabbage in colander. Pour cooked cabbage into Pyrex bowl. Cover and set aside in a warm area.
- In a medium saucepan, mix the dry ingredients with the liquids, and cook over medium to low heat until slightly thickened.
- Reduce heat, and continue to cook the thickened sauce at a very low temperature for 10 minutes, stirring often.
- Pour sauce over cooked cabbage in bowl, add butter, and mix gently. Keep cabbage/sauce mixture hot for 15 minutes before serving.
HOLIDAY CABBAGE
Number Of Ingredients 7
Steps:
- Bring the 2 quarts water to a boil in a Dutch oven. Stir in 1 teaspoon salt and the cabbage. Boil for 7 minutes, drain, and set aside. In a large skillet, fry the bacon until crisp over medium heat, 6 to 8 minutes. Remove to paper towels to drain. Add the onion, garlic, vinegar, and the remaining 1/2 cup water to the skillet. Stirring constantly, cook until the onion turns translucent, 2 to 3 minutes. Add the cabbage and crumble in the bacon. Stir to combine and cook until most of the water has evaporated, about 4 minutes. Add salt to taste.
PURPLE CABBAGE SALAD
This recipe is my mother's, and it's great for a delightful side dish! Hope you enjoy!
Provided by z100hr
Categories Vegetable Salads
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl.
- Toast pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool.
- Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved.
- Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 20.9 g, Fat 23.1 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 16.3 mg, Sugar 17.3 g
NANNY'S GRAPE SALAD
Beautiful on the table, refreshing side dish or light dessert, perfect for a brunch or wedding or baby shower. For years it has been a must-have tradition at our Thanksgiving dinner. May be served immediately, but best if refrigerated for a few hours or overnight.
Provided by DEERING91
Categories Salad Fruit Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Place pecans in a skillet over medium-low heat; cook and stir until pecans are toasted and fragrant, 3 to 5 minutes. Remove from heat and pour into a heatproof bowl; stir to prevent nuts from overcooking.
- Beat sugar, cream cheese, and vanilla extract together with an electric mixer in a bowl until smooth. Fold in pecans and grapes. Stir gently until grapes are coated.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 31.2 g, Cholesterol 30.8 mg, Fat 20.2 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 7.2 g, Sodium 85.2 mg, Sugar 28 g
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