Popcats Cabbage Salsa Recipes

CABBAGE SALSA - MEXICAN COLESLAW

Steps:

• Finely dice red onion, tomatoes, jalapeño, garlic, and cilantro and add to medium sized mixing bowl.
• Add lemon or lime juice, salt, a pinch of cayenne pepper, and seasoned salt and stir to combine.
• Chop or shred green cabbage and add to pico de gallo mixture. Stir to combine and serve.

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.

CABBAGE SALSA

Steps:

• 1. Chop the cabbage to the desired size (I like mine a little chunky). Finely chop the cilantro by hand and add to the cabbage (Make sure to rinse the cilantro under water really good). I use a chopper to chop the green onions and jalapenos. The jalapenos need to be cleaned and sliced in half and all the seeds and membranes removed. Do not add any of the seeds or membranes until after you sample and see how hot the salsa is naturally. If the salsa is not too hot go ahead and add some of the seeds and membranes as needed.
• 2. Add all the spices, lemon juice, and red wine vinegar. Mix together really well.
• 3. Dice the tomatoes and avocados and fold them in last. If I make this recipe the night before I do not add the tomatoes and avocados until about one(1) hour before I serve the salsa. Do not mix to much as the tomatoes and avocados will become mushy. Serve with white corn chips. Enjoy!

PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)

Steps:

• Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.

WHOLE ROASTED CABBAGE WITH GRAPEFRUIT AND CAMPARI SALSA

Steps:

• Heat the horno, or a home oven, to 350°F (180°C).
• Trim off any damaged outer leaves from the cabbage and trim the core end so it sits flat. With a sharp knife, cut a deep X into the core and put the cabbage in a very large pot with plenty of water to cover. Bring to a boil over high heat, and blanch for about 5 minutes. Drain and pat the cabbage dry.
• Pour the olive oil into a large deep cast-iron skillet or Dutch oven and roll the cabbage around in it until thoroughly coated. Cover the skillet or Dutch oven tightly with foil or a lid, place in the oven, and roast for about 30 minutes. At this point, check the cabbage for doneness by seeing how deeply you can pierce it with a long metal skewer or kitchen fork. This will give you an idea of how much more cooking time it needs. If the pot seems dry, add a little water.
• Baste the cabbage with more oil and return it to the oven, uncovered, to roast for 40 to 60 minutes (depending on the size of the cabbage), or until it can be easily pierced all the way through.
• Meanwhile, make the salsa. Using long-handled tongs and a pot holder, hold the grapefruit over a hot fire (or gas burner), rotating it occasionally, until the peel is spotted with char in patches, about 5 minutes. When the grapefruit is cool enough to handle, cut it into eighths and scrape the pulp and juice into a small bowl, discarding the seeds and membrane.
• Choose the two least-charred pieces of grapefruit peel and discard the rest. Set the peel down flat; with a small sharp knife, pare off all the bitter white pith, leaving only the zest. Finely chop the zest and set it aside.
• Toast the walnuts in a small pan for about 5 minutes, until crisped and fragrant. Combine the olive oil, Campari, rosemary, grapefruit pulp and juice, and half the grapefruit zest in a bowl and whisk to combine. Taste and add more grapefruit zest only if you think it needs it.
• To serve, set the cabbage on a carving board like you would a roast. Cut it in half through the core, lay the halves down flat, and carve them into wedges, keeping some core attached to each slice to hold them together. Spoon some salsa over the plated slices and serve the rest on the side.

CABBAGE SALSA

Steps:

• In a large mixing bowl, combine ingredients and mix well. Add garlic salt and pepper to taste. Serve immediately.